Rinse the chicken in cold water and drain. Transfer it to a medium bowl, pat dry, and add egg white, garlic, soy sauce, white pepper, black pepper, salt, baking soda, sesame oil, and toss to coat. Cover and marinate for at least 30 minutes, up to 24 hours in the fridge. When ready to cook, add cornstarch and all-purpose flour and toss to coat.

Heat a large frying pan or heavy-bottomed pot over medium-high heat. Add enough oil so that it's at least 1/2” deep and adjust heat to maintain medium-high heat.

Gently place each piece of chicken into the hot oil without overcrowding the pan and fry until golden and crispy, about 4 minutes.

Remove the fried chicken from the oil and let it drain on a paper towel-lined plate or wire rack. Repeat until all chicken is fried.

In a small bowl, whisk together all ingredients for the Honey Sauce.

Pour the sauce into a medium saucepan, bring to a boil, then reduce to simmer and cook for 5-6 minutes until thickened.

In a wok or large nonstick skillet over high heat, add oil, onions, bell pepper, and julienned ginger. Cook undisturbed for 1-2 minutes until lightly browned.

Stir in the reduced sauce and add the fried chicken. Toss to coat the chicken fully with the sauce. Garnish with sesame seeds if using. Serve with rice.