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Add soy sauce, brown sugar, honey, vinegar, hoisin, chili sauce, sesame oil, garlic, and ginger to a small pan and simmer 3 to 4 minutes.
Mix cornstarch and water together then whisk into the sauce until thick and glossy.
Sauté cabbage in sesame oil over medium high heat until slightly softened but still crisp.
Add soy sauce, vinegar, honey, salt, and crushed red pepper.
Finish with green onions.
Fry wonton wrappers until golden and crispy then lightly salt.
Mix all chicken ingredients together well.
Spread a thin layer of the raw chicken mixture directly onto one side of each tortilla.
Press the chicken side firmly into crushed cornflakes so they stick.
Heat a lightly oiled pan over medium heat.
Place tortilla chicken side down and cook until crispy and golden about 3 to 4 minutes.
Flip and crisp the tortilla side another 1 to 2 minutes.
Drizzle heavily with the General Tso’s sauce then top with sautéed red cabbage, crispy wonton strips, green onions, and sesame seeds.