Chicken Preparation: Chop the chicken into small, uniform pieces. In a mixing bowl, combine the chicken with sesame oil, light soy sauce, garlic paste, baking soda, sugar, and black pepper. Allow the mixture to marinate for a minimum of 15 minutes, letting the flavors infuse.

Coat the Chicken: In a separate bowl, whisk the egg white until frothy. Toss the marinated chicken pieces in the egg white, then coat them evenly with the potato or corn starch. Ensure each piece is well-coated for a crispy texture.

Cook the Chicken: In a deep skillet or wok, heat oil over medium-high heat. Carefully add the chicken pieces in small batches, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, which should take about 4-5 minutes for each batch. Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil and set aside.

Make the Sauce: In a small bowl, mix the honey, light soy sauce, ketchup, sesame oil, sugar, vinegar, and water until well combined.

Combine Chicken and Sauce: In a large skillet or wok, pour the sauce mixture and bring it to a simmer over medium heat. Allow the sauce to thicken slightly, about 2-3 minutes. Add the fried chicken pieces to the sauce and toss well to coat each piece evenly.

Garnish and Serve: Sprinkle the sesame seeds and chopped spring onions over the coated chicken. Serve hot over steamed rice or with your favorite vegetables for a complete meal.