Marinate the Chicken : In a medium bowl, whisk together the egg whites, cornstarch, and a pinch of salt. Drop the chicken pieces into the mix and toss them until they're fully coated. Set aside while you heat the oil.

Heat the Oil : In a deep skillet or wok, pour enough oil to fill about 1 inch (2.5 cm) and heat over medium-high heat. Test the oil by dropping a small piece of chicken into it; if it bubbles and rises to the surface, it’s ready.

Fry the Chicken : Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry each batch for 3–5 minutes, or until the chicken is golden brown and cooked through. Take the chicken out of the oil and place it on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining chicken.

Prepare the Honey Garlic Sauce : In a small saucepan, combine the honey, minced garlic, soy sauce, and black pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until slightly thickened (about 2–3 minutes).

Coat the Chicken : Place the fried chicken in a large mixing bowl, then pour the honey garlic sauce over it. Gently stir the chicken, ensuring every piece is generously coated in the glossy sauce.

Garnish and Serve : Transfer the chicken to a serving dish. Top with a sprinkle of toasted sesame seeds and a few slices of green onions for an extra burst of flavor, if you like.