For the fried chicken: Season the sliced chicken with salt and pepper, and refrigerate for at least 1 hour.

After removing from the fridge, dip each piece of chicken into the beaten egg, then coat with the flour and cornstarch mixture, pressing gently. Fry until golden brown, then drain.

Sauté the minced garlic in oil or butter, add the sauce mixture, and stir well. If it's not sweet enough, add a little more sugar.

Add the fried chicken to the sauce, stir quickly, add the sesame seeds, mix well, and remove from heat. The chicken with honey sesame sauce is ready to serve.

Notes:
- For any dish using chicken fillets, I usually choose thighs over breasts because thighs are fattier and result in a more tender fry compared to chicken breast.
- For a quicker option, you can use pre-mixed seasoning flour or crispy coatings like Kobe, Putri, Sasa, etc.
- When adding water in step 3, use just enough to coat the chicken with sauce, so the dish doesn't become soupy.