¾poundboneless, skinless chicken breasts,cut into ½ inch by 2 inch strips
Dash ground white pepper
Kosher saltto taste
2teaspoonstoasted sesame oil
1heaping tablespoon baking powder
Toasted white sesame seeds
Stir the marinade ingredients together in a medium bowl, add the chicken and toss gently to coat. Let stand for 10 minutes.
For the batter, mix together the flour, cornstarch and baking powder, then add the egg white, water, and oil. Put mixture aside for 30 minutes.
Meanwhile, make the honey sauce by mixing all ingredients in a bowl and set aside for when the chicken is cooked.
Pour enough oil into a 2-quart saucepan (non-stick works best) to come to a depth of 2 inches. heat over medium-high heat to 320 degrees F. Place the chicken pieces into the batter mixture and coat. Using large tongs or chopsticks, drop chicken pieces into hot oil and fry until golden brown and cooked through, about 2 to 4 minutes, as needed. Drain in a single layer on paper towels.
Heat the honey sauce mixture in a clean frying pan over medium-high heat, stirring until mixture bubbles (don’t overcook or it will become caramel). Mix the chicken pieces into sauce and toss with the toasted sesame seeds. Remove from the heat. Place on a serving dish and serve immediately.