Prep the chicken: Pat the chicken dry and cut into 1-inch pieces. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika. Toss well.

Set up dredging: Beat 2 eggs in a shallow bowl. In another bowl, combine 1 cup cornstarch with 1/2 cup flour (or use all cornstarch for extra crisp). Season the dry mixture with a pinch of salt and pepper.

Coat the chicken: Dip each piece into egg, then into the cornstarch mixture. Press lightly so the coating adheres. Shake off excess and place on a tray.

Heat the oil: In a heavy skillet or Dutch oven, heat 1–1.5 inches of oil to 350°F (175°C). Work in batches to avoid crowding.

First fry: Fry chicken for 3–4 minutes until pale golden and cooked through. Transfer to a wire rack or paper towels.

Second fry for ultra-crisp: Raise oil to 375°F (190°C). Fry the chicken again for 60–90 seconds until deep golden and very crisp. Drain. (Skip this step for a lighter crust, but it keeps the bites crunchy after saucing.)

Make the sauce: In a small saucepan over medium heat, add 1 tablespoon oil or butter. Sauté minced garlic (and ginger if using) for 30 seconds. Stir in 1/2 cup honey, 2–3 tablespoons soy sauce, 1–2 tablespoons vinegar, a pinch of red pepper flakes or a squirt of sriracha, and 1/2 teaspoon sesame oil. Simmer 1–2 minutes. For thicker sauce, whisk in the cornstarch slurry and simmer 30–60 seconds until glossy.

Sauce the bites: Add chicken to a large bowl, pour over the honey sauce, and toss to coat. Work quickly so the coating stays crisp and the sauce clings evenly.

Finish and serve: Sprinkle with sesame seeds and scallions. Serve immediately with rice, cucumber slices, or a crisp salad.

Air fryer option: Coat chicken as above. Spray lightly with oil. Air fry at 390°F (200°C) for 10–13 minutes, shaking halfway, until crisp and cooked through. Toss with warm sauce.