1.Cut chicken wings through joints into 3 pieces. Reserve the tips for use in stock or discard.
2.In a large bowl, combine corn flour, five spice, garlic powder, salt and pepper. Toss the chicken pieces in the flour mixture; shake away excess flour.
3.Heat the oil in a large pan or deep fryer to 180°C. Fry the chicken in two batches, for about 6 minutes or until browned and cooked through. Drain on absorbent paper. Transfer to an oven tray; place in slow oven to keep warm.
4.Meanwhile, blend the extra corn flour with soy sauce until smooth. Place in a pan with 1/4 cup water and honey; cook, stirring, until boiling. Remove from the heat.
5.Arrange the chicken on a platter, pour over the honey sauce; sprinkle with sesame seeds. Serve with steamed rice and Asian greens.
Not suitable to freeze or microwave.Note