Place the chicken pieces in a large bowl. Add the soy sauce, chicken broth, apple juice, sesame oil, garlic, ginger, salt, white pepper, egg white, and 1 tablespoon hot sauce. Mix thoroughly until every piece is coated.

Let the chicken marinate for 15 minutes. This short resting time allows the savory garlic, ginger, and seasonings to flavor the meat.

Add the cornstarch gradually, tossing the chicken as you go. Continue until every piece is evenly coated and the exterior feels slightly tacky.

Pour enough peanut oil into a deep skillet or heavy-bottomed pot for frying. Heat the oil to 350°F (175°C).

Working in batches, carefully add the chicken without overcrowding the pan. Fry for 4–5 minutes, turning as necessary, until crisp, golden brown, and cooked through. The chicken should reach an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a wire rack or paper towel-lined plate. Repeat with the remaining chicken, allowing the oil to return to temperature between batches.

Meanwhile, combine 5 tablespoons hot sauce, honey, and butter in a small saucepan over medium-low heat. Stir for 2–3 minutes, or until the butter has melted and the sauce is smooth and glossy.

Place the fried chicken in a large clean bowl. Pour the warm sauce over it and gently toss until every piece of Hot Honey Butter Chicken is evenly coated.

Serve immediately over warm rice while the chicken is crispy and the honey butter glaze is hot and sticky.