• Place chicken in a mixing bowl and add 1 tsp sesame oil, 1 tbsp light soy sauce, minced garlic, baking powder, ½ tsp sugar, and pepper.
• Mix to combine. Allow the chicken to marinate for at least 15 minutes.
• After 15 minutes add egg white and mix with chicken to combine. Set aside.

Make The Sauce:

• Place honey, 2 tbsp light soy sauce, ketchup, 1 tbsp sesame oil, 1 tbsp sugar, vinegar, and water in a small bowl. Whisk together to combine. Set aside.

Cook The Chicken:

• Place about 2 inches of vegetable oil in a wok and heat over medium high heat.
• Place cornstarch in a shallow bowl.
• Place chicken pieces in the cornstarch and coat each piece, shaking off excess.
• Once oil is hot add coated chicken pieces to the oil and cook until light golden brown.
• Do not crowd the pan. Cook chicken pieces in batches.
• Drain cooked chicken pieces on a plate lined with paper towels.
• Once all the chicken pieces are cooked, discard oil in the pan and wipe out the wok with a paper towel.
• Place the wok over medium high heat and add the reserved sauce.
• Cook the sauce and bring it to a boil stirring frequently.
• Once the sauce comes to a boil and thickens, add the fried chicken pieces.
• Toss to coat chicken pieces with the sauce.
• Serve over a bed of steamed white rice with a sprinkle of toasted sesame seeds and green onions.