Scrub and peel the lotus root, trim both ends, and slice into thin rounds. Slice the zucchini into slightly thicker rounds as it shrinks more.

Dust the lotus root with sweet potato starch until evenly coated. Deep-fry in batches in hot oil until golden and crisp, flipping when pieces float and feel light. Finish the last batch on high heat for about 1 minute. Fry the zucchini for about 1 minute, then drain.

Return about 2 tbsp of frying oil to the pan. Stir in 2 tbsp soy sauce, ½ tsp white pepper, 1 tbsp sesame seeds, and 2 tbsp honey. Add 30 ml water and about 1 tsp white sugar, then bring to a lively boil over high heat.

Add all the fried lotus root and zucchini, tossing constantly until the glaze coats each slice and reduces to a glossy, thick syrup. Serve hot over rice.