Combine all sauce ingredients and mix well. Let refrigerate until use.
In a small pot, place chicken breast, crushed garlic, wine and 1/2 tsp white pepper and 1 cup of the prepared sauce and simmer for 3 hours.
Meanwhile, cook sushi rice by combining sushi in a pot with the water, the soy sauce and the rice vinegar. Bring to a boil and then cover and simmer for 20 minutes. Take off flame and let cool until ready to use if more than 2 hours until use, place in fridge.
Shred chicken and let cool.
Add carrot, bok choy, green onions and 1 tsp fresh zested ginger to the chicken and mix well.
Combine the flour, bread crumbs and sesame seeds in a bowl.
Combine the rice, egg, and ½ cup of breadcrumb mixture, in a bowl until sticky. Test to make sure it sticks together.
Take a golf ball sized portion of rice and form a cup in the middle. Put a a teaspoon of chicken mixture in the cup and form the rice into a ball around until all of the rice and chicken mix is used.
Heat canola oil in a wide, deep pan like a wok until about 350 degrees.
Dredge the balls in remaining breadcrumb mixture and then fry in canola oil until golden brown and crispy on all sides.
Serve with the sauce.