Mix the egg whites, cornflour and pinch salt and marinate the chicken in this for 1/2 hour. Heat the oil in a wok or deep fryer to medium. Fry the chicken until just tender but not brown.
In a saucepan combine the creamed corn, chicken stock and soy sauce. When hot add the chicken and season with salt and white pepper if needed. Serve and garnish each bowl with a few drops of sesame oil.