Marinade: Combine the honey, water, lemon juice, garlic and ginger in a medium bowl, Slice the chicken into thin slices, and place in marinade, cover and shake to coat. Refrigerate for 2 hours. Remove the chicken to a platter and season with salt and pepper. Discard the marinade.
Batter: In a medium bowl, combine flour, oil, water, honey, soy sauce and sherry, mix until smooth. Whisk the egg whites in a small bowl until light and fluffy. Fold into flour mixture.
Heat 1-1/2-2” of oil in a skillet. Dip the chicken pieces into the batter, draining excess. Fry a few pieces of chicken at a time, in the hot oil, for 2 minutes or until golden brown. Remove from oil and let drain on paper towels. Repeat with all the chicken.