Combine the chicken, eggwhite, rice flour, chilli, coriander, lime leaves and sesame seeds in a bowl. Heat a frying pan over medium heat. Add the oil and cook the chicken for 3 minutes on each side or until golden and cooked through. Drain on absorbent paper.
To make the dipping sauce, place the soy, lemon juice and sugar in a bowl and mix to combine. Serve the chicken on some watercress with dipping sauce on the side. Serves 4.