In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of white pepper until combined. Add 1 cup of water, 1 egg, and 2 tablespoons of vegetable oil, mixing until smooth. Let rest for 10 minutes.

Cut 1 pound of chicken breasts into bite-sized pieces and dip each into the batter, ensuring an even coating. Place coated pieces on a plate.

Heat oil in a pan to 350°F (175°C). Fry chicken in batches for 5-6 minutes or until golden brown, turning occasionally. Drain on paper towels.

In a saucepan, combine 1/2 cup of honey, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sesame oil, 1 tablespoon of grated ginger, 2 minced garlic cloves, and red pepper flakes. Simmer for 3-4 minutes.

Create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Stir this into the simmering sauce, cooking for 1-2 minutes until thick and glossy.

Add fried chicken to the saucepan and toss to coat with sauce. Garnish with sesame seeds and chopped green onions before serving. Enjoy over rice.