Start by marinating the chicken. In a bowl, mix the Shaoxing wine, low-sodium soy sauce, and cornstarch. Add the chicken pieces and coat them well. Let it sit for about 15 minutes. This step helps the flavors penetrate the meat.

While the chicken marinates, prepare the batter. In a separate bowl, combine flour, kosher salt, cornstarch, garlic powder, and baking powder. Gradually add the ice-cold soda water until you reach a smooth, pourable consistency.

In a heavy-bottomed pot or deep fryer, heat the vegetable oil to around 350°F (175°C). It’s important to maintain this temperature to achieve that perfect crispiness.

Dredge the marinated chicken pieces in the cornflour, ensuring they are evenly coated. Dip each piece into the batter, letting any excess drip off. Carefully drop them into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 4-5 minutes per batch.

While the chicken is frying, combine the ingredients for the honey glaze in a small saucepan—light soy sauce, honey, Chinese cooking wine, rice vinegar, and corn syrup. Allow this mixture to simmer gently until it thickens slightly.

Once the chicken is crispy and golden, remove it from the oil and place it on paper towels to drain excess oil. In a large skillet over low heat, add the fried chicken and pour the honey glaze on top. Toss until every piece is coated.

Transfer the honey chicken to a serving platter. Garnish with finely sliced spring onions and toasted sesame seeds. Serve hot and watch it disappear!