Prepare the Chicken Coating: In a medium bowl, whisk together the cornflour, plain flour, salt, pepper, and garlic powder. In a separate, larger bowl, add the cubed chicken and pour over the lightly beaten egg. Toss until every piece is coated.

Coat the Chicken: Add the chicken pieces to the dry flour mixture in batches. Turn them over until they are thoroughly and evenly coated. I find that pressing the flour mixture gently onto the chicken helps it adhere. Transfer the coated chicken to a plate and let it rest for 5 minutes.

Heat the Oil: Pour the vegetable oil into a large, deep frying pan or wok until it's about 3-4cm deep. Heat over a medium-high heat to around 175°C (350°F). If you don't have a thermometer, you can test if the oil is ready by dropping in a small cube of bread; it should turn golden brown in about 30-40 seconds.

Fry the Chicken (First Fry): Carefully place about half of the chicken pieces into the hot oil, ensuring you don't overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are light golden and cooked through. Remove with a slotted spoon and place on a wire rack to drain. Repeat with the remaining chicken.

The Crisping Fry (Optional but Recommended): For extra crispy chicken, increase the oil temperature slightly to 185°C (365°F). Return all the cooked chicken to the pan and fry for another 1-2 minutes until deep golden brown and exceptionally crisp. This technique, known as double-frying, drives out extra moisture for a better crunch. Remove and drain on the wire rack again.

Make the Honey Sauce: While the chicken drains, you can make the sauce. In a clean, large saucepan or wok, combine the honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over a medium heat, stirring gently.

Thicken the Sauce: Once the sauce is simmering, give your cornflour slurry a quick stir and pour it into the pan. Continue to simmer for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy consistency that can coat the back of a spoon. If using, stir in the red chilli flakes.

Combine and Serve: Turn off the heat. Add the crispy fried chicken to the pan with the sauce. Toss gently but quickly to coat every piece evenly. Serve immediately, garnished with sliced spring onions and toasted sesame seeds.