Start by marinating the chicken. In a bowl, mix the egg white, soy sauce, white pepper, and water. It should create a slightly frothy concoction. Toss in the chicken cubes and coat them thoroughly. Cover and let it sit for about 30 minutes. This step infuses the chicken with flavor.

In a separate bowl, combine cornstarch, flour, and baking powder. Mix them well. This will give your chicken that desired crunch. Set up a frying station with this dry mix ready to go.

After marinating, take each piece of chicken and coat it in the flour mixture. Make sure each piece is well-covered. This is what creates that delightful crunch when we fry it later!

In a large skillet or wok, heat the vegetable oil over medium-high heat. You know it's hot enough when a drop of water sizzles when it hits the surface.

Carefully add the coated chicken pieces to the hot oil. Fry them in batches to avoid overcrowding. Cook until they turn a crispy golden brown, about 5-6 minutes per batch. Transfer them to a paper towel-lined plate to absorb extra oil.

In a bowl, whisk together the dark brown sugar, soy sauce, rice vinegar, water, toasted sesame oil, and cornstarch until smooth.

Using the same skillet, add a bit more oil if necessary. Toss in minced garlic, minced ginger, and your diced onion. Sauté until fragrant. This should take only a minute or two. Next, add the diced red bell pepper and broccoli florets. Stir-fry until they're tender yet crisp, typically around 4-5 minutes.

Pour the sesame sauce over the stir-fried veggies. Stir until the sauce has thickened, about 2-3 minutes. Finally, add the crispy chicken to the skillet. Give it a good toss to coat everything in that delectable sauce.

Remove from heat and sprinkle with toasted sesame seeds and a drizzle of honey or a sprinkle of chili flakes if you like some heat. Serve hot over rice, and you've got yourself a feast!