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PdfIn medium bowl, combine sugar, ¼ cup of the soy sauce, vinegar, 4 teaspoons of the rice wine, and chicken broth. Whisk to blend and set aside.
In separate bowl, combine chicken pieces, remaining 2 teaspoons soy sauce, and remaining 2 teaspoons rice wine. Marinate at room temperature, about 30 minutes.
Add egg whites and cornstarch and stir until well blended.
In wok, heat oil over medium-high heat. Cook chicken, in 3 batches, until golden on all sides, about 3 minutes. Remove with slotted spoon and drain on paper towels.
Cover with foil to keep warm. Discard all but 2 tablespoons drippings from wok and reduce heat to medium.
Add garlic and pepper pods and cook, stirring frequently, until peppers blacken, about 1 minute.
Add reserved soy sauce mixture, increase heat to medium-high, and cook until sauce thickens, about 15 minutes.
Add reserved chicken and sesame seeds and stir until coated.
Top with green onions and serve with rice.