In a shallow bowl, whisk together the egg, soy sauce, and Shaoxing wine until well combined. Add the chicken tenderloins, ensuring they are coated thoroughly. Cover and marinate in the refrigerator for 20 minutes.

Spread a layer of corn starch on a baking tray. Remove the chicken from the marinade, shaking off excess liquid. Roll each piece in the corn starch for an even coating.

Heat vegetable oil in a frying pan over medium-high heat to 325°F. Fry chicken in batches for 5–6 minutes, turning until golden-brown. Drain on paper towels.

In a separate pan, heat oil and sauté garlic and ginger until fragrant. Add chicken stock, soy sauce, lemon juice, sugar, honey, and salt. Simmer until dissolved.

Mix cornstarch with water to create a slurry, then stir into the sauce until thickened. Toss cooked chicken pieces in the sauce to coat.

Transfer to a plate, garnish with sesame seeds, green onions, and optional lemon slices. Serve immediately.