This quick sesame chicken is a 30-minute winner: in it, breaded chicken pieces are deep-fried until golden and crispy, then tossed in a glossy sauce and finished with toasted sesame seeds and sliced scallions. Serve with steamed white rice or make a double batch to add to hearty salads, wraps, and grain bowls throughout the week.

• 1. Step 1Into a medium Dutch oven or large, heavy, high-sided skillet, pour vegetable oil to a depth of about 2". Heat over medium heat until a deep-fry or instant-read thermometer registers 350°.
  2. Step 2Meanwhile, set up a breading station: In one shallow bowl, whisk flour and 1/4 cup cornstarch. In another shallow bowl, whisk egg whites and 1 Tbsp. sesame oil. Into a third shallow bowl, pour breadcrumbs.
  3. Step 3Season chicken with garlic powder and 1 tsp. salt. Coat chicken pieces in flour, then dip into egg mixture, letting excess drip off, then into breadcrumbs, gently pressing to adhere.
  4. Step 4Working in batches, fry chicken, turning halfway through, until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a paper towel-lined plate; season with salt.
  5. Step 5Meanwhile, in a small bowl, combine broth and remaining 2 tsp. cornstarch until cornstarch is dissolved. In a large nonstick skillet over medium heat, combine cornstarch mixture, soy sauce, honey, ketchup, vinegar, sriracha, and remaining 2 Tbsp. sesame oil. Bring to a simmer and cook, stirring occasionally, until reduced and thickened, 4 to 5 minutes.
  6. Step 6Add chicken pieces to skillet with sauce and toss until coated.
  7. Step 7Divide chicken and sauce among plates. Top with scallions and sesame seeds. Serve with rice alongside.