Chinese honey chicken

Chicken second courses

1 lb boneless chicken breast, cut into 1-inch cubes Oil, for deep-frying 2 teaspoons cornstarch mixed with 4 teaspoons of water, for sauce thickening Salt and sugar to taste Toasted sesame seeds, to garnish Marinade: ½ teaspoon salt 3 dashes ground white pepper Frying Batter: 1 egg white ½ cup all-purpose flour, sifted ¼ cup cornstarch ½ teaspoon baking powder ½ cup water, ice cold 1 tablespoon peanut oil, or regular cooking oil ¼ teaspoon salt Honey Garlic Sauce: 2 cloves garlic, sliced or lightly bruised ⅓ cup pure honey 1 teaspoon salt 1 teaspoon Chinese cooking wine, or dry sherry wine 1 teaspoon apple cider vinegar ¼-½ cup of water