Step 1

Preheat the oven to 400 degrees Fahrenheit (200°C) and coat a 9x13-inch pan with cooking spray.

Step 2

Add cornstarch, ginger, pepper, and 1 teaspoon of salt to a large freezer bag and shake to combine. Then add the cubed chicken and shake until the meat is fully coated. Set aside.

Step 3

Grab a shallow bowl or dish and add the eggs. Beat them gently with a fork, so the whites are mixed into the yolks.

Step 4

Heat the oil in a large, non-stick skillet over medium-high heat. When the oil is glossy and shimmering, it’s ready to go.

Step 5

As the oil heats, use tongs to add about 1/3 of the chicken to the bowl with the beaten eggs. Toss gently to coat the chicken thoroughly.

Step 6

Use a slotted spoon to retrieve the chicken from the egg mixture, and let any excess drip off into the bowl.

Step 7

Add the chicken to the hot oil and cook, turning once, until it’s golden. It takes about 2 minutes per side. (Note: this is just to make everything crispy, the chicken is NOT safe to eat yet.)

Step 8

When the chicken is crispy, transfer it to the prepared 9x13-inch pan. Repeat steps 6-8, adding a tablespoon of oil between batches. There should be 3 batches in total.

Step 9

Mix the honey, hot sauce, vinegar, remaining salt, and red pepper flakes in a small bowl. Pour the mixture over the chicken in the 9x13-inch pan and stir to coat.

Step 10

Bake in the oven for 25 to 35 minutes. The insides should no longer be pink, and the juices should be clear.

Step 11

When it's ready, serve over rice and top with the scallions and sesame seeds.