Cut the fillet into bite-sized pieces and season with soy sauce, white wine, and sesame oil. Set aside for 15-20 minutes. In the meanwhile, prepare the chips.
Dust with flour, and then coat in egg. Coat a large pan or wok with vegetable oil and place over medium-high heat. Add the fish pieces one by one and fry until lightly browned on both sides. Transfer to a plate lined with paper towel.
Serve with dipping sauce.