Steps

1. 1

   Into a medium Dutch oven or large, heavy, high-sided skillet, pour vegetable oil to a depth of about 2". Heat over medium heat until a deep-fry or instant-read thermometer registers 350°.

2. 2

   Meanwhile, set up a breading station: In one shallow bowl, whisk flour and 1/4 cup cornstarch. In another shallow bowl, whisk egg whites and 1 Tbsp. sesame oil. Into a third shallow bowl, pour breadcrumbs.

3. 3

   Season chicken with garlic powder and 1 tsp. salt. Coat chicken pieces in flour, then dip into egg mixture, letting excess drip off, then into breadcrumbs, gently pressing to adhere.

4. 4

   Working in batches, fry chicken, turning halfway through, until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a paper towel-lined plate; season with salt.

5. 5

   Meanwhile, in a small bowl, combine broth and remaining 2 tsp. cornstarch until cornstarch is dissolved. In a large nonstick skillet over medium heat, combine cornstarch mixture, soy sauce, honey, ketchup, vinegar, sriracha, and remaining 2 Tbsp. sesame oil. Bring to a simmer and cook, stirring occasionally, until reduced and thickened, 4 to 5 minutes.

6. 6

   Add chicken pieces to skillet with sauce and toss until coated.

7. 7

   Divide chicken and sauce among plates. Top with scallions and sesame seeds. Serve with rice alongside.