Cooking Instructions:

Start by seasoning the bite-sized chicken pieces with salt and pepper. In a bowl, beat a few eggs and set aside. In another bowl, mix equal parts of flour and cornstarch to create the coating mixture for the chicken.

Dip each piece of chicken into the beaten eggs, allowing any excess to drip off, then coat thoroughly in the flour and cornstarch mixture. Make sure each piece is evenly coated for maximum crispiness.

Heat oil in a deep frying pan or pot to 350°F. Carefully add the coated chicken pieces in batches to avoid overcrowding. Fry until they're crispy and golden brown, about 4-5 minutes per batch. For extra crunch, consider double frying by letting the chicken rest for a minute, then frying again for an additional 2-3 minutes.

Once the chicken is done, remove it from the oil and place it on paper towels to drain excess oil. If using frozen popcorn chicken, bake according to the package instructions.

In a separate pan, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, and cornstarch. Heat over medium heat, stirring frequently until the sauce thickens. If desired, add Shaoxing wine and chili sauce for additional flavor.

Once the sauce has thickened, add the fried chicken to the pan and toss to coat evenly. Garnish with sesame seeds and chopped green onions.

Serve immediately over steamed rice, quinoa, chow mein noodles, or zucchini noodles to keep the chicken crispy. If using baked popcorn chicken, mix it with the sauce before serving.