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Cut the chicken thighs into bite-size pieces
Marinate the chicken with egg white, soy sauce, salt, pepper, and 2 tbsp corn starch
Refrigerate the marinated chicken for 1 hour
Make the sauce by mixing honey, brown sugar, soy sauce, ketchup, rice vinegar, sesame oil, and water
Make a cornstarch slurry by mixing ½ tbsp corn starch with water
Dredge the marinated chicken in a mixture of corn starch and AP flour
Fry the chicken in 375°F peanut oil until golden brown
Heat the sauce in a wok and thicken it with the cornstarch slurry
Add the fried chicken to the thickened sauce
Garnish with grated garlic, sesame seeds, and scallions
Serve over white rice
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