Dry Chicken: Add the chicken to a large bowl and pat the chicken dry with paper towels to remove excess moisture. This helps the batter stay on the chicken!
Marinate: Add 2 tablespoons of cornstarch to the chicken and toss to combine. Let the chicken marinate while you are making the batter.
Make batter: In a separate bowl add salt, pepper, sugar, egg white, flour, cornstarch, cold water and baking powder. Whisk until combined and lump free. Add in the chicken and toss to coat.
1st Fry: Add 3 inches of oil to a large wide pot or deep saucepan. Preheat oil to 350 degrees. Fry chicken in batches cooking about 8 or so at a time for 4-5 minutes.
Cool: Remove from the oil and transfer to a baking sheet topped with a cooling rack.
2nd Fry: Once all of the chicken is cooked fry the chicken again in batches (starting with the 1st batch you fried this will be the coldest) Fry for 3 minutes or until the outside is a nice golden brown. Remove from the oil and place back on the cooling rack.
Mix With Sauce: Add the fried chicken to the pan with the reserved honey garlic sauce and toss to coat. Serve immediately with sesame seeds and green onions for garnish, if desired.
Honey Garlic Sesame Sauce
Add oil to a large skillet. Add in garlic and cook for one minute.Stir in honey, soy sauce, sesame oil and rice wine vinegar. Cook the sauce over medium high heat until thickened making sure to stir often (the honey can burn). This should take 2-3 minutes.Keep warm until ready to toss with the chicken.