Mix two tablespoons of cornflour and soy sauce in the chicken stock. Mix the chicken pieces with egg, two tablespoons of cornflour, white pepper powder, red chilli sauce, sugar and salt.
Leave aside the chicken mixture for an hour to marinate, preferably in a refrigerator. Peel the potatoes and grate into thick shreds using a vegetable grater. Add half a cup of cornflour and mix well.
Line a six-inch diameter wire sieve with a quarter portion of the potato mixture and press another sieve of the same size on top.
Heat sufficient oil in a wok and lower the sieves into the oil and fry for two to three minutes or until the potato nest is golden brown and crisp.
Remove from the wok allow the excess oil to drain off. Transfer to an absorbent paper. Similarly make three more baskets with the remaining potato mixture.
Reheat the oil and deep-fry the marinated chicken for three to four minutes or until golden brown in colour. Drain on absorbent paper. Heat two tablespoons of oil in a wok or a pan, add the ginger and garlic and stir fry for a minute.
Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken. Add the fried chicken and honey and stir well to coat. Transfer the chicken into the crisp potato nests.
Sprinkle the toasted sesame seeds and serve hot, garnished with the reserved spring onion greens.