Crispy chicken pieces coated in a sweet and savory honey sesame sauce, ideal for an easy weeknight meal or a takeout-style dinner at home.

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Season chicken with salt and pepper. Coat each piece in cornstarch, dip in beaten egg, and coat again with cornstarch.
Heat oil in a pan over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
In a separate pan, sauté garlic and ginger in a tablespoon of oil for 30 seconds.
Add honey, soy sauce, rice vinegar, and brown sugar. Stir and bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens.
Add the fried chicken to the sauce and toss to coat evenly.
Sprinkle with sesame seeds and green onions before serving.
Serve hot over steamed rice or with your favorite vegetables.

You can bake the chicken at 400°F for 20 minutes for a healthier version.
Adjust honey or vinegar to taste depending on your preference for sweetness or tanginess.
For extra crispiness, double fry the chicken.
Leftovers can be stored in the refrigerator for up to 3 days.