1. Pat chicken pieces dry and toss with cornstarch until evenly coated.

2. Heat oil in a wok or large skillet over medium-high heat to 350°F.

3. Fry chicken in batches for 4–5 minutes until golden and crisp, then drain on a wire rack or paper towels.

4. In a small saucepan over medium heat, whisk soy sauce, honey, garlic, sesame oil, and rice vinegar until combined.

5. If desired, stir in a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and simmer until sauce thickens.

6. Add fried chicken to the sauce and toss gently until each piece is coated in the glossy glaze.

7. Sprinkle sesame seeds and sliced green onions over the chicken and serve immediately.