In a large bowl, combine boneless, skinless chicken thighs with soy sauce, Shaoxing wine, and egg white. Mix thoroughly and let marinate for 15 minutes.

In a separate bowl, whisk together chicken broth, white vinegar, honey, soy sauce, and brown sugar until well combined. Set aside.

Sprinkle all-purpose flour over the marinated chicken. Toss gently to ensure each piece is thoroughly coated.

Heat vegetable oil in a wok until it reaches 325°F. Use a thermometer for precision.

Fry the coated chicken in small batches for about 3 minutes or until golden brown and crispy.

In a clean wok, heat a small amount of vegetable oil and sauté minced garlic until fragrant. Add the prepared sauce and bring to a gentle boil.

Add cornstarch slurry to the sauce to thicken it, cooking until glossy and thick.

Add the cooked chicken back to the wok and toss until evenly coated with the sauce.

Transfer to a serving plate, drizzle with extra sauce, and sprinkle with sesame seeds. Serve warm.