Heat the oil in a large pot (Dutch oven) and bring the oil to 350º Fahrenheit. This will take about 10-15 minutes.

Set out three bowls: 1st bowl: cornstarch, bowl 2nd: lightly beaten eggs, bowl 3rd: whisk flour, salt, and pepper.

Dredge the chicken in the cornstarch, dip in the beaten eggs, and dredge in the flour mixture.

Place the chicken into the hot oil. Make sure not to overcrowd the pot so each chicken piece can cook evenly. Work in batches.

Fry the chicken for 3-4 minutes, flip over and cook for another 3-4 minutes. The chicken should be golden brown. Use a thermometer to make sure the chicken has reached an internal temperature of 165º Fahrenheit.

Once cooked, remove the chicken and place it on a plate covered with a paper towel. Drain excess grease. Cover with aluminum foil and set aside.

Combine the chicken stock and the cornstarch to create a slurry.

Add sesame oil, soy sauce, honey, and apple cider vinegar to a medium saucepan and bring to a simmer. Add garlic, ginger, and red pepper flakes. Whisk in cornstarch slurry and stir until the sauce thickens.

Once the sauce has your desired consistency, remove from the heat. Place the chicken into the saucepan and toss to fully coat the chicken. You can sprinkle it with some sesame seeds and green onion to finish it off.