1. Prepare the Chicken:

Start by cutting the chicken into uniform bite-sized pieces. This ensures even cooking. Pat the pieces dry with paper towels.

In a medium-sized bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. In a separate bowl, beat the eggs and milk until well combined.

Set up a breading station: one bowl with the flour mixture, one with the egg mixture, and a plate for the breaded chicken. Dip each chicken piece into the flour mixture, then into the egg mixture, and back into the flour mixture, ensuring an even coating. Set aside the coated chicken pieces.

2. Fry the Chicken:

Heat a large skillet or deep fryer over medium-high heat and add enough oil to cover the chicken pieces. The oil should reach approximately 350°F (175°C) for optimal crispiness.

Carefully place the breaded chicken pieces into the hot oil, cooking in batches to avoid overcrowding. Fry each piece for 4–5 minutes or until golden brown and fully cooked. Use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain excess oil.

3. Make the Honey Garlic Sauce:

In a saucepan over medium heat, combine the honey, soy sauce, water, minced garlic, and vinegar. Stir well and bring the mixture to a gentle simmer.

Add the cornstarch slurry (cornstarch dissolved in water) and whisk continuously until the sauce thickens. This should take about 2–3 minutes. Reduce the heat to low to keep the sauce warm.

4. Toss the Chicken in the Sauce:

Once the chicken is fried and the sauce is ready, transfer the chicken to a large mixing bowl. Pour the warm honey garlic sauce over the chicken and toss gently to coat each piece evenly.

5. Serve:

Plate the crispy honey garlic chicken on a serving dish. Garnish with sesame seeds and chopped green onions for a finishing touch. Serve immediately for the best texture and flavor.