Heat a non-stick wok, add white sesame seeds and dry roast sesame seeds till the seeds start popping. Transfer into a bowl and set aside to cool.
Heat oil in the same non-stick wok.
Take chicken pieces in a bowl. Add 2 tbsps chilli sauce, refined flour and egg white and mix well.
Put chicken pieces in the wok, one by one, so that they don’t stick to each other and cook for 2 minutes.
Grate ginger into the pan, add ¼ cup water and mix.
Add remaining chilli sauce and soy sauce, mix well and cook till done.
Add cornflour slurry and mix well. Add honey and mix well.
Add vinegar and mix well. Add crushed red chillies and salt and mix well.
Transfer chicken onto a serving platter, sprinkle roasted sesame seeds on top and serve hot.