Preparation Steps

• In a shallow dish, whisk together flour, cornstarch, salt, pepper, garlic powder, and paprika. In another shallow dish, beat the eggs.
• Dredge the chicken pieces first in the beaten eggs, then in the flour mixture, ensuring each piece is fully coated. Shake off any excess.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken from skillet and drain on paper towels.
• While the chicken is frying or draining, prepare the honey sauce. In a small saucepan, combine honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat.
• Whisk in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
• Return the fried chicken to the skillet with the thickened honey sauce. Toss to coat evenly.
• Serve immediately, garnished with sesame seeds and chopped green onions.