In a medium bowl, whisk together egg whites, cornstarch, and a pinch of salt. The mixture might appear frothy and unusual — that’s exactly what you want. This coating is the key to creating that irresistibly crispy Chinese honey garlic chicken texture. Toss in your chicken pieces and let them marinate for 10–15 minutes while your oil heats.

While your chicken is soaking up the marinade, heat enough oil in a large skillet or wok to reach about 1 inch in depth. Medium-high heat is ideal. Aim for 350–360°F. Don’t have a thermometer? Drop in a little batter — if it sizzles and rises to the surface, you’re ready to fry.

Fry the chicken in batches so the pan doesn’t get overcrowded (which leads to soggy coating). Cook each batch for about 3–4 minutes until the chicken is golden brown and cooked through. Remove using a slotted spoon and let it drain on a paper towel-lined plate. Keep your cooked pieces warm in a low oven while you finish frying.

In a separate small saucepan, combine honey, minced garlic, soy sauce, and black pepper. Bring the mixture to a gentle boil over medium heat, stirring frequently. Let it bubble for 1–2 minutes until slightly thickened. If the sauce gets too thick, add a splash of water to thin it.

Transfer the fried chicken to a large bowl. Pour the honey garlic sauce over the top and toss to coat every crispy piece. Sprinkle with toasted sesame seeds and sliced green onions for a burst of color and crunch.