Marinate the chicken strips with all the marinade ingredients for 10 minutes. In a large bowl, prepare the frying batter by lightly whisking the egg and mixing in the remaining batter ingredients.
The batter should be smooth, without lumps or being too runny. Drop the chicken strips into the batter and mix well until they are fully coated. In a separate bowl, mix all the ingredients for the honey lemon sauce thoroughly and set aside.
Heat oil in a wok over medium-high heat. Gently drop in the battered chicken strips, ensuring they are spread out to prevent sticking together while frying. Deep-fry the chicken strips until golden brown. Remove and drain on paper towels.
In a saucepan, gently pour in the honey lemon sauce and bring it to a light simmer. Stir quickly until the sauce bubbles, then remove from heat.
Place a lettuce leaf on a plate, top it with the chicken strips, and pour the honey lemon sauce over them. Sprinkle with sesame seeds. Serve immediately with steamed rice.
