Step 1

Place a rack in the center of the oven.

Step 2

Preheat the oven to 400 degrees F.

Step 3

Combine the cornstarch, the ginger, the pepper, and 1 teaspoon of the salt in a large, shallow bowl.

Step 4

Place the beaten eggs in a separate large, shallow bowl.

Step 5

Add the chicken pieces to the cornstarch mixture and toss to coat.

Step 6

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmering.

Step 7

While the oil is heating, transfer 1/3 of the dredged chicken pieces to the dish with the beaten eggs and toss to coat.

Step 8

Use a slotted spoon to transfer the chicken pieces to the hot skillet and cook in the hot oil until the chicken is golden on both sides, about 2 minutes per side.

Step 9

Transfer the chicken to a 9x13-inch baking dish.

Step 10

Repeat the coating and frying process with the remaining chicken pieces, adding more of the oil to the skillet with each new batch.

Step 11

Stir together the honey, the hot sauce, the vinegar, the crushed red pepper, and the remaining salt in a bowl.

Step 12

Pour the sauce mixture over the chicken in the baking dish and stir to coat.

Step 13

Bake the chicken mixture, stirring halfway through, until the chicken reaches an internal temperature of 165 degrees F, about 25-30 minutes.

Step 14

Garnish the chicken mixture with the scallions and the sesame seeds.

Step 15

Serve with the rice.