Cut the chicken into bite size pieces, about 1/2 inch. Marinate with the soy sauce, sesame oil, and white pepper. Set aside for 30 minutes.
In a large pan with high sides, heat on medium high 2 inches of oil.
Mix all of the ingredients for the sauce in a bowl. Set aside.
Place the corn starch in a large bowl and coat each piece of chicken really well pressing the corn starch into the chicken. The coating should be opaque and no longer sticky.
Test the oil, use a wooden chopstick or end of spatula put into the oil, if there are bubbles then it is ready. Place a few pieces of chicken at a time, try not to overcrowd the pot. Cook until light golden brown, about 3 minutes and put it on a paper lined rack. Continue till you finish the first fry for all the pieces.
In the meantime, in a wok cook the ginger, garlic, and red chili in 1 TBSP of oil. Add the sauce and reduce to a syrup consistency.
Double fry the chicken this time you can add all the chicken if you have space, if not do it in 2 batches. Add it to the wok, and toss the sauce until it is well coated. Garnish with sesame seeds and green onions. Serve with cooked white rice. Bon appétit!