Marinate the Chicken: In a bowl, combine the chicken pieces with cornstarch, sesame paste, Shaoxing wine, and salt. Let the mixture rest for 20 minutes to absorb the flavors. Meanwhile, mix the flour, sesame seeds, and white pepper in a separate dish. Preheat the oven to 475°F (250°C).

Prepare for Baking: Once marinated, mix the chicken again to ensure even coating. Dredge each piece in the dry flour mixture, ensuring a light, even layer. Arrange the coated chicken pieces on a parchment-lined or nonstick foil-lined baking sheet. Bake on the top rack for 8 minutes. Flip each piece, then broil on low for an additional 3 minutes until golden and crisp. Remove from the oven.

Make the Sauce: Heat a wok or skillet over medium heat and add canola oil and minced garlic. Stir for a few seconds, then pour in the Shaoxing wine. After another few seconds, incorporate the chicken stock, rice wine vinegar, soy sauces, sugar, and sesame oil, bringing everything to a gentle simmer.

Thicken and Combine: While stirring continuously, gradually add the cornstarch slurry to the simmering sauce. Allow it to cook for about 20 seconds, or until thick enough to coat a spoon. Add the baked chicken pieces along with the chopped scallions, tossing everything together until evenly coated in the sauce.