Trim chicken of any excess fat. Wash and drain well. Cut into 1-inch pieces. If using with ribs, debone and remove skin.
In a bowl, whisk egg whites until frothy.
In a plate, combine cornstarch and salt. Stir until well-dispersed.
Dip chicken in egg and then dredge in cornstarch to fully coat. Arrange in a single layer on a parchment-lined baking sheet. Do not overcrowd the pan.
Bake chicken in a 400 F oven for about 10 to 15 minutes or until lightly browned and cooked through. Remove from heat and keep warm.
In a wide pan, combine ingredients for the honey lemon sauce: lemon juice, honey, soy sauce, garlic, ground ginger, lemon zest, cornstarch, and sesame oil. Stir until smooth. Over medium heat, cook for about 2 to 3 minutes or until sauce begins to bubble and thicken. Add chicken pieces and gently toss to coat with sauce.
Sprinkle with sesame seeds, if desired.