In a mixing bowl, combine the chicken breast slices with cornstarch and salt until well coated.

In another bowl, whisk together the egg whites, soy sauce, and sugar.

Add the chicken to the egg mixture, ensuring each piece is well coated.

Note: This coating ensures the chicken stays juicy and absorbs all the flavors.

Heat the vegetable oil in a wok over medium-high heat.

Once hot, add the chicken pieces, spreading them out so they don’t stick together.

Fry until golden and crispy, about 3-4 minutes per side.

Warning: Keep an eye on the fryer; hot oil can splatter.

Remove the chicken from the oil and drain on paper towels.

Toss the fried chicken in a bowl with chopped green onions and sprinkle with sesame seeds before serving.

Note: Adding green onions and sesame seeds not only adds flavor but also gives a nice, crunchy texture.