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In a bowl, mix cornstarch, flour, salt, black pepper, and garlic powder. In another bowl, whisk the egg with water.
Dip the chicken pieces in the egg mixture, then dredge in the flour mixture, ensuring an even coating.
Heat oil in a deep pan to 350°F (175°C). Fry the chicken in batches for 4–5 minutes until golden brown and crispy. Drain on a wire rack or paper towel.
In a pan, heat a little oil and sauté garlic, ginger, and red pepper flakes until fragrant. Add soy sauce, hoisin sauce, rice vinegar, brown sugar, honey, sesame oil, and chicken broth. Bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
Add the crispy chicken to the pan and toss until fully coated in the sauce.
Sprinkle with sesame seeds and green onions. Serve hot over rice