Cut the chicken thighs into bite-sized pieces.

In a bowl, whisk together the egg, cooking sherry, cornstarch, flour, and salt until you have a smooth batter.

Toss the chicken pieces in the batter to coat them thoroughly.

In a deep fryer or large skillet, heat enough canola oil to reach a depth of about 1 inch.

Bring the oil temperature to 350 degrees F using a kitchen thermometer.

Working in batches to avoid overcrowding the oil, fry the chicken for about 1 minute.

Remove and set aside briefly. Then, return all the chicken pieces to the hot oil and fry for another 4 minutes, or until golden brown and cooked through.

Remove the chicken and drain on paper towels.

Make the sauce: In a separate pan, combine water, honey, sugar, oyster sauce, soy sauce, vinegar, remaining cooking sherry, garlic, and white pepper.

Simmer, stirring occasionally until the sauce thickens.

Add the dried chilies.

Introduce the fried chicken to the sauce and toss to coat thoroughly.

Sprinkle with sesame seeds and chopped scallions.