In a medium bowl, whisk together cornstarch, flour, baking powder, water, salt, egg, and egg white until smooth and thick.

Cover the batter and let it rest for at least 30 minutes.

Coat the chicken strips completely in the batter.

Heat peanut oil in a wok or large deep skillet until it is hot, almost smoking.

Carefully add the battered chicken in batches, ensuring not to overcrowd the pan.

Deep-fry for about 2 minutes per batch, or until the batter is just firm.

Remove the chicken with a slotted spoon and place on paper towels to drain excess oil.

To make the sauce, heat peanut oil in a small saucepan over medium heat.

Add chopped ginger and finely sliced garlic to the saucepan and stir for about 30 seconds until fragrant.

Pour in the remaining sauce ingredients: salt, sugar, Chinese white rice vinegar, and water.

Simmer the sauce for 2 minutes, then whisk in a mixture of cornstarch and water to thicken.

Keep the sauce warm.

Reheat the oil in the wok or skillet until it is very hot, but not smoking.

Deep-fry the chicken a second time until it turns golden brown and crispy, about 1 minute per batch.

Remove the chicken and drain on paper towels.

Arrange the fried chicken on a warm platter.

Drizzle generously with the honey sauce.

Sprinkle with toasted sesame seeds, if desired.

Serve immediately.