Season chicken pieces with salt and black pepper.
Coat the Chicken:
Lightly coat each piece in cornstarch, dip in beaten eggs, then coat again with a light layer of cornstarch for extra crispiness.
Fry the Chicken:
Heat oil in a deep pan. Fry the chicken in batches until golden brown and crispy. Drain on paper towels.
Make the Sauce:
In a separate pan, combine honey, soy sauce, ketchup, minced garlic, vinegar, and chili flakes. Cook over medium heat for 2–3 minutes until slightly thickened.
Coat the Chicken:
Add the fried chicken to the pan and toss well to coat evenly in the sauce.
Serve:
Garnish with chopped parsley or sesame seeds if desired. Serve hot with rice or steamed veggies.
