1. In a bowl combine chicken pieces with 2 tablespoons soy sauce, minced garlic, and minced ginger. Marinate for 15–20 minutes.

2. In a separate bowl mix cornstarch, flour, and eggs or water to form a smooth batter. Add marinated chicken and coat evenly.

3. Heat vegetable oil in a deep pan to 350°F (175°C). Fry chicken in small batches until golden and crispy, about 4–5 minutes per batch. Drain on paper towels or a wire rack.

4. In a wok or saucepan combine 1/4 cup soy sauce, honey or brown sugar, rice vinegar, and sesame oil. Simmer until sauce thickens and becomes glossy.

5. Toss the fried chicken in the sauce until well coated, stirring quickly to maintain crispiness.

6. Transfer to a serving platter and garnish with toasted sesame seeds and sliced green onions.