To make the marinade: whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl.
Put 6 tablespoons of the marinade in a large Ziploc or sealable container and add the chicken. Seal and shake to coat. Refrigerate while prepping everything else. Reserve the rest of the marinade for the sauce.
While the chicken is marinating, heat 1 tablespoon of sesame oil in a large skillet. Saute the garlic, ginger and chili paste until fragrant.
Add 2 cups of the reserved marinade to the mixture, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.
Prepare the chicken: Whisk the egg whites in a shall dish until foamy, set aside.
Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.
Remove the chicken from the marinade. Pat dry.
Heat the oil in a Dutch oven over medium high heat until 350 degrees (I use my deep fryer).
While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.
Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve, sprinkling with sesame seeds.