Start by cutting the boneless, skinless chicken breasts into thin long strips. This helps them cook evenly and ensures they absorb the flavors of the coating and sauce.
In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, ground ginger, smoked paprika, salt, pepper, and red pepper flakes. Mix well until all the dry ingredients are combined.
In another bowl, crack the two large eggs and whisk them until well beaten. This will serve as the adhesive for your chicken coating.
Dip each chicken strip into the egg mixture, allowing any excess to drip off. Then, dredge the chicken in the flour mixture, ensuring each piece is well coated.
In a large frying pan or wok, heat about ½ inch of vegetable oil over medium-high heat. You want the oil hot enough that when you drop a little bit of the batter in, it sizzles.
Carefully place the coated chicken strips in the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use tongs to flip them for even cooking.
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil.
In a separate bowl, whisk together the honey, soy sauce, sriracha, minced fresh ginger, minced garlic, and pepper. This sauce will bring all the flavors together.
In the pan you used for frying, reduce the heat to low. Add the fried chicken strips and pour the sauce over them. Toss gently to ensure that all the chicken is well coated with the sauce.
If desired, sprinkle with sesame seeds and chopped green onions for added flavor and presentation. Serve hot with rice or noodles.
