Start by whisking together the egg whites, cornstarch, and a pinch of salt in a medium bowl. This mixture might look a little odd at first—kind of frothy—but trust me, it’s magic for getting that crispy coating. Toss in your bite-sized chicken pieces and let them marinate for about 10-15 minutes while you heat the oil.

While the chicken is marinating, heat your oil in a deep skillet or wok over medium-high heat. You’re aiming for 350-360°F, but if you don’t have a thermometer, you can test it by dropping a small bit of batter in—it should sizzle and float right to the top.

Once the oil’s hot, fry the chicken in batches. Be careful not to overcrowd the pan (I’ve made that mistake and ended up with soggy chicken). Each batch should take about 3-4 minutes, and the chicken will turn a beautiful golden brown. Remove the pieces with a slotted spoon and drain them on a paper towel-lined rack. Keep the chicken warm in a low oven while you fry the rest.

In a separate pot, combine the honey, minced garlic, soy sauce, and black pepper. Bring the mixture to a gentle boil, stirring constantly. It should thicken slightly after a minute or two. If it gets too thick, just add a splash of water to loosen it up. Toss in your crispy chicken pieces and give them a good stir to coat everything evenly.

Transfer the chicken to a serving plate, and if you’re feeling fancy, sprinkle on some toasted sesame seeds and sliced green onions for a bit of extra crunch and color.