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In a bowl, mix cornflour, all-purpose flour, salt, pepper, and garlic powder.
Dip chicken pieces into the beaten egg, then dredge in the flour mixture, coating well.
Heat oil in a deep pan or fryer. Fry the coated chicken in batches until golden brown and crispy. Drain on paper towels.
In a small saucepan, combine honey, garlic, soy sauce, and rice vinegar. Bring to a simmer.
If you want a thicker sauce, mix cornstarch with water and stir into the sauce. Simmer until slightly thickened.
Toss the crispy chicken in the sauce or drizzle it over before serving.
Garnish with sesame seeds and spring onions. Serve immediately with rice or noodles.