Asian Sesame Chicken

In a medium bowl, combine flour, cornstarch, garlic powder, salt, and pepper. Dip chicken pieces first in beaten eggs, then coat thoroughly in the flour mixture. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to paper towels to drain excess oil.

While chicken is frying, prepare the sauce in a small saucepan. Whisk together soy sauce, honey, rice vinegar, sesame oil, brown sugar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes. Add the cornstarch slurry (cornstarch mixed with water) and whisk constantly until the sauce thickens, about 1 minute. Remove from heat.

Return the fried chicken to the large skillet and pour the warm sesame sauce over the chicken. Toss gently for 1-2 minutes until all pieces are evenly coated with the glossy sauce. Transfer to a serving platter and immediately sprinkle with sesame seeds and sliced green onions. Serve hot as a main dish with steamed rice or vegetables, or as an appetizer with toothpicks.