Step 1

Season the chicken all over with the salt.

Step 2

In a shallow bowl, beat the eggs. In a separate shallow bowl, combine the cornstarch and flour. Working with one piece at a time, dip the chicken into the egg and turn to coat. Allow the excess egg to drip off, then dip the chicken into the flour mixture, gently pressing to adhere.

Step 3

Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 325°F, carefully add the chicken to the hot oil, 8 to 10 pieces at a time, and cook until golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes.

Step 4

Meanwhile, in a small bowl, mix together the soy sauce, rice vinegar, sesame oil, honey, brown sugar, and Sambal.

Step 5

Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the sauce to the pan and bring to a simmer.

Step 6

In a second small bowl, combine the cornstarch with ½ cup cold water and mix until smooth. Add the slurry to the sauce and cook, stirring, until the sauce has thickened, about 2 minutes more.

Step 7

Add the fried chicken to the sauce and cook, stirring, until coated with sauce and warmed through, about 2 minutes.

Step 8

Divide the rice between bowls. Top with the chicken and any remaining sauce. Garnish with green onions and toasted sesame seeds.