Whisk soy sauce, honey, wine, ginger and garlic in large bowl.
Rinse chicken and pat dry. Add to soy sauce mixture. Marinate, covered, in refrigerator for 8 to 10 hours.
Heat a large cast-iron skillet in 500 degree oven.
Remove chicken from marinade. Mix flour and sesame seeds in sealable plastic bag.
Dip chicken in egg whites. Shake in flour mixture until coated.
Add butter and olive oil to hot skillet. Add chicken in single layer, turning to coat well.
Bake at 500 degrees for 5 to 10 minutes or until chicken is cooked through.
For a nice color contrast, use both black and white sesame seeds.
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