• In a large bowl, mix together cornstarch, egg white, soy sauce and sesame oil.
• Add in chicken pieces and stir to coat. Your mixture will be thick and a bit gooey. Let chicken mixture sit for 15 minutes.
• While chicken is sitting, make sauce.

FOR SAUCE:

• In a skillet or saucepan, heat sesame oil with minced garlic. Let it cook for a few minutes or until fragrant.
• Then, add in ground ginger, garlic powder, chicken broth, soy sauce, brown sugar and cornstarch. Whisk until smooth. Let mixture cook until thicken.
• Then, lower heat and keep it warm until your chicken is cooked, stirring occasionally.

TO MAKE CHICKEN:

• Heat about 2 inches of canola oil in a large heat safe pan. When oil is ready, cook each piece of coated chicken for approx 4-5 minutes on each side. Your chicken should cooked fully, and be dark brown.
• Cook the chicken in batches. About 4-5 pieces at a time. Don’t over crowd your pan.
• Remove cook chicken and let them drain on a plate lined well with paper towels.
• When your all your chicken is fully cooked, add to sauce and stir gently to coat completely.
• Serve over brown or white rice