• Thaw and refrigerate wings.

Poach wings in Poaching Sauce

• Combine all ingredients in poaching sauce and bring to boil in large pot.
• Place wings in sauce and simmer for 10-15 minutes.

Prepare Sticky Sauce

• It's always get tricky to get sticky sauce to the right consistency so be patient and attentive when preparing.
• Combine brown sugar and soy sauce in sauce pan and bring to boil. Boil for about 3 minutes, stirring constantly, and let it cool a bit (10 minutes) to see if it's thickening up. If it's not sticky, slowly add more brown sugar, a little at a time, and bring back to boil, cooking about 5 more minutes. Remember it will thicken up as it cools. If it's too thick, add some mirin (or sherry cooking wine or white wine), just a little at a time, and stir.
• When it's at the right consistency, add garlic and ginger and keep warm.

Prepare Mustard Sauce

• Combine Chinese hot mustard sauce with honey.

Fry the Chicken

• Using a heavy frying pan or deep fryer, bring enough oil to cover the chicken to 350 degrees. It's important that the temperature be high enough - but not too high.
• Drop the chicken in just a few pieces at a time. Don't crowd them (better cooking and way less mess!). They'll only need a minute or two to crisp up.
• Remove cooked chicken pieces and let cool slightly for about 2-3 minutes.

Final Preparations

• Place the poached, fried chicken in a bowl with the sticky sauce and cover all parts of the chicken.
• Place the wings on a plate lined with lettuce and garnished with cucumber slices and grated carrots. Sprinkle sesame seeds and black sesame seeds on top of chicken.
• Drizzle a little mustard sauce over each wing.