Begin by heating about 1 inch of vegetable oil in a large skillet or wok over medium-high heat, until it reaches 350°F and shimmers.

In a bowl, whisk the egg whites until frothy, then add the boneless chicken breasts cut into bite-sized pieces.

In a separate bowl, mix together the cornstarch, all-purpose flour, fine sea salt, and freshly ground black pepper.

Once your oil is hot, carefully place the coated chicken pieces in the skillet. Fry for about 3-4 minutes or until they are golden brown.

In a medium saucepan, combine the low sodium chicken broth, fresh lemon juice, granulated sugar, honey, lemon zest, and low sodium soy sauce.

While the sauce simmers, prepare the cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water.

Remove the thickened sauce from heat and stir in the teaspoon of sesame oil.

Gently toss the warm, fried chicken pieces in the flavorful lemon sauce until each piece is well-coated.

Transfer the chicken to a serving platter and garnish with lemon slices, thinly sliced green onions, and sesame seeds.