Prepare the Chicken: In a mixing bowl, combine the chicken pieces, egg whites, cornstarch, and a pinch of salt. Mix well until the chicken is fully coated. Let it marinate for at least 5 minutes while you prepare the sauce and heat the oil.

Prepare the Sauce: In a separate bowl, whisk together honey, minced garlic, soy sauce, and black pepper. Set the sauce aside for later use.

Fry the Chicken: Heat oil in a skillet or wok over medium-high heat. The oil should be hot but not smoking (around 350°F / 175°C). Gently add the marinated chicken pieces to the oil in batches to avoid overcrowding. Fry for 3-5 minutes, flipping occasionally, until the chicken is golden and crispy. Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.

Coat the Chicken in Sauce: Discard most of the oil from the skillet, leaving about 1 tablespoon. Lower the heat to medium, add the prepared honey garlic sauce, and stir until it starts to bubble slightly. Return the fried chicken to the skillet and toss it in the sauce until evenly coated and sticky.

Garnish and Serve: Sprinkle with toasted sesame seeds and sliced green onions for added flavor and visual appeal. Serve immediately with steamed rice, noodles, or as a standalone appetizer.