Prep the chicken. Pat the chicken dry with paper towels. This helps the coating stick and crisp. Cut into even, bite-size pieces for quick, even cooking.

Mix the dredge. In a large bowl, whisk cornstarch, flour, baking powder, salt, and pepper. The baking powder adds a touch of lightness to the crust.

Coat the chicken. Add chicken to the bowl and toss until every piece is evenly coated. Shake off any excess so the pieces aren’t dusty.

Make the sauce base. In a separate bowl or measuring cup, whisk soy sauce, water or broth, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and ketchup (if using). Set aside. In a tiny cup, stir together the cornstarch and water for thickening later.

Heat the oil. Add 1/4 inch of oil to a large skillet or wok and heat over medium-high until shimmering. A small pinch of dredge should sizzle on contact.

Cook the chicken in batches. Fry the chicken in a single layer, without crowding the pan, 3–4 minutes per side until golden and cooked through. Adjust heat as needed to prevent burning.

Drain and rest. Transfer cooked pieces to a wire rack set over a sheet pan or onto a paper towel-lined plate. Sprinkle lightly with salt while hot. Repeat with remaining chicken.

Pour off excess oil. Carefully discard all but 1–2 teaspoons of oil from the pan. Keep the browned bits—they add flavor.

Thicken the sauce. Return the pan to medium heat and pour in the sauce base. When it starts to bubble, whisk in the cornstarch slurry. Simmer 1–2 minutes until glossy and thick enough to coat a spoon.

Sauce the chicken. Add the cooked chicken to the pan and toss to coat every piece. If the sauce gets too thick, splash in a tablespoon of water to loosen.

Finish and serve. Stir in sesame seeds and a pinch of red pepper flakes if you like heat. Top with green onions. Serve immediately over rice with your favorite veggies.