Sesame Chicken

Make the chicken: Beat egg white in a medium bowl until foamy. Whisk in soy sauce, granulated garlic, honey, and white pepper. Stir in chicken and 2 tablespoons cornstarch until evenly combined. Set aside, or refrigerate, covered, for up to 8 hours.

Whisk together flour, baking powder, chicken bouillon, and remaining 1/4 cup cornstarch in a separate medium bowl. Working with 2 to 4 pieces of chicken at a time, remove chicken from marinade, letting excess drip off; toss in cornstarch mixture until evenly coated. Transfer to a plate or parchment paper-lined baking sheet; set aside.

Make the sauce: Whisk together honey, soy sauce, vinegar, water, cornstarch, and sesame oil in a small bowl until combined. Heat 1 tablespoon canola oil in a large skillet over medium-high until shimmering. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add soy sauce mixture; cook, stirring constantly, until mixture is boiling and thickened, about 1 minute. Remove from heat and set aside.

Pour additional canola oil into a large skillet or wok to a depth of 1/2 inch; heat oil over medium-high until a thermometer registers 350°F. Working in batches, fry chicken until golden brown and cooked through, about 3 minutes per batch. Transfer to a paper towel-lined plate and let drain.

Return skillet with sauce to medium heat. Add fried chicken to sauce and toss to coat. Remove from heat and sprinkle with sesame seeds. Serve with steamed broccoli and cooked rice.