In a shallow dish, mix the flour, cornstarch, salt, black pepper, and garlic powder.
Dip each piece of chicken into the beaten eggs, then coat thoroughly in the flour mixture. Shake off any excess coating.
Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
Fry the chicken in batches, avoiding overcrowding, for 4–5 minutes or until golden brown and cooked through.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, sesame oil, and minced garlic.
Bring the sauce to a gentle simmer, stirring occasionally.
Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Place the fried chicken in a large bowl and pour the honey garlic sauce over it.
Toss gently to coat each piece evenly with the sauce.
Transfer to a serving plate and garnish with sesame seeds and chopped green onions.
Serve immediately with steamed rice or noodles and your favorite vegetables.