First, prepare the sauce: Stir vinegar, soy sauce, sake (or sherry), soup and honey in a small pan. Add the ginger strips and gently toss for six to eight minutes. Add the dissolved cornstarch, and gently roll again for two to three minutes. Season with pepper and set the sauce aside.
Mix the chicken strips with hoisin sauce, soy sauce, a little sesame oil and maizena and marinate for a few minutes. Then roast the marinated meat in hot oil for two to three minutes, stirring throughout.
Mix with the sauce and serve on warm plates. Serve with fragrant rice.
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