Begin by cutting 500g of chicken thighs into bite-sized pieces. Season the chicken with 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of garlic powder.

In a bowl, beat 1 egg, then add the seasoned chicken pieces and stir to coat. In another bowl, mix 1 cup of all-purpose flour with 2 teaspoons of cornstarch and coat the chicken.

Heat 3 tablespoons of vegetable oil in a frying pan over medium-high heat. Add the coated chicken in a single layer and fry for about 5-7 minutes until golden brown.

In another pan, combine ½ cup of honey, ½ cup of soy sauce, 2 tablespoons of sesame oil, and 1 tablespoon of rice vinegar; bring to a simmer for 3-5 minutes until thickened.

Gently add the crispy chicken to the sauce and fold to coat. Cook for an additional 2-3 minutes over low heat.

Transfer to a serving dish and garnish with sesame seeds if desired. Serve immediately with steamed rice or vegetables.