Step 1: Mix the Batter — In a large bowl, whisk together the cornstarch, flour, baking powder, salt, pepper, and garlic powder. In a second bowl, beat the eggs with the water. You'll dredge the chicken in egg first, then the dry coating — this two-step method gives the crispiest crust.

Step 2: Coat the Chicken — Pat the chicken pieces dry with paper towels (this helps the coating stick). Dip each piece in the beaten egg, let the excess drip off, then toss in the cornstarch mixture until fully coated. Set the coated pieces on a wire rack or tray and let them rest for 5 minutes — this short rest helps the coating adhere and fry up crisper.

Step 3: Fry Until Golden and Crisp — Pour oil into a heavy skillet or wok to a depth of about 1 inch and heat to 350°F (175°C). Fry the chicken in batches — don't crowd the pan — for 4–5 minutes per batch, turning once, until deep golden and crisp. Transfer to a wire rack (not paper towels, which trap steam and soften the crust) and let any excess oil drip off. For extra crunch, fry a second time for 60–90 seconds once all batches are done.

Step 4: Build the Sesame Sauce — Drain the oil from the wok or use a clean skillet over medium heat. Add 1 tablespoon of neutral oil, then the garlic, ginger, and red pepper flakes (if using). Cook for 30 seconds until fragrant. Pour in the honey, soy sauce, rice vinegar, and ketchup, and bring to a lively simmer.

Step 5: Thicken and Finish the Glaze — Stir the cornstarch slurry once more (it settles fast), then drizzle it into the simmering sauce while stirring. The sauce will thicken and turn glossy in about 1 minute. Stir in the toasted sesame oil and 3 tablespoons of toasted sesame seeds. Taste — add a splash more vinegar if you like it tangier, or a touch more honey for sweetness.

Step 6: Toss and Serve — Add the crispy chicken to the wok and toss quickly — just 30 seconds — until every piece is lacquered in the sticky glaze. Transfer immediately to a serving bowl, sprinkle with extra toasted sesame seeds and sliced scallions, and serve hot over steamed rice.