Season the chicken strips with salt and pepper. Don't use too much because you'll be tossing the chicken in the sauce later. You just want to flavor every layer.
Working with one piece at a time, dredge each chicken strip in flour, dip in the beaten egg then roll in breadcrumbs.
Heat enough cooking oil to reach a depth of about two inches.
Fry the chicken strips in batches until golden brown on both sides (yes, flipping them over is required).
Drain the fried chicken on a stack of kitchen paper.
Mix together the honey, soy sauce, rice wine vinegar, rice wine, chili oil and ginger juice in a bowl.
Pour off the oil in the frying pan.
Pour the sauce into the frying pan and boil gently for about half a minute.
Add the chicken to the sauce and toss until each piece is evenly coated with the thick dark sauce.
Serve as an appetizer or as a main dish on top of hot rice.