Prepare the Chicken:

1. In a medium bowl, whisk the egg whites, cornstarch, and a pinch of salt until frothy.
2. Add the chicken pieces and toss to coat evenly. Let marinate for 10-15 minutes while you heat the oil.

2. Heat the Oil:

1. Pour enough oil into a large skillet or wok to create a depth of about 1 inch.
2. Heat the oil to 350°F (177°C). Test by dropping in a small piece of chicken; if it sizzles and floats, the oil is ready.

3. Fry the Chicken:

1. Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan.
2. Fry for 3-4 minutes, turning once, until golden and crispy.
3. Remove with a slotted spoon and transfer to a baking sheet lined with paper towels. Place in a 200°F (93°C) oven to keep warm while frying the remaining chicken.

4. Make the Sauce:

1. In a small saucepan, combine honey, minced garlic, soy sauce, and black pepper.
2. Bring to a gentle boil over medium heat and cook for 1-2 minutes until slightly thickened. If needed, add a splash of water to adjust the consistency.

5. Coat the Chicken:

1. Add the fried chicken to the saucepan with the honey garlic sauce.
2. Toss gently to coat each piece evenly.

6. Garnish and Serve:

1. Sprinkle toasted sesame seeds and sliced green onions over the chicken.
2. Serve immediately with steamed rice, noodles, or a side of roasted vegetables.