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Cut up the chillies into small pieces about 4mm square. Mix the honey and the juice of the lemon together.
Add the chillies and heat up for 2 minutes over a low heat do not boil rapidly. Pour into a serving bowl for dipping.
Cut the chicken into strips 1cm thick and 10cm long. Thread the chicken onto the skewers.
Put the flour in a tray and season with salt and pepper. Beat up the egg in a bowl.
Mix the breadcrumbs and sesame seeds together in a tray.
Place the chicken skewers in the tray of flour and coat well shake off any excess flour from the chicken and dip it into the egg mixture.
Next drain the chicken skewers and dip them one at a time into the breadcrumbs and sesame seeds. Coat them well in the sesame seeds and breadcrumbs, shake off the excess and arrange on a clean plate.
Deep fry the skewers, cook for about ten minutes. Drain and serve.
Arrange on a dressed salad if you like. Don't forget the dipping sauce.
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