Prep the Chicken: Place the sliced chicken in a large bowl. Sprinkle with salt and pepper. Crack the eggs into the bowl and mix well so each strip gets coated. This step helps the flour stick later and keeps the chicken tender.
Coat the Chicken: In another bowl, mix flour, cornstarch, and garlic powder. Add the chicken strips in batches and toss until fully coated. Press gently so the coating sticks well. Set coated chicken on a plate while the oil heats.
Fry Until Crispy: Heat vegetable oil in a deep pan over medium heat. Add chicken strips carefully and fry in small batches. Cook for about 4 to 5 minutes, turning as needed, until golden and crisp. Remove and place on a rack or paper towels.
Make the Sauce: In a clean pan, add soy sauce, honey, sriracha, ground ginger, fresh ginger, garlic, red pepper flakes, and smoked paprika. Stir over medium heat until the sauce begins to bubble gently and thicken slightly.
Toss the Chicken: Add the fried chicken into the sauce. Toss well so every piece gets coated. Let it cook together for 2 to 3 minutes until the sauce clings nicely to the chicken.
Finish and Garnish: Turn off the heat. Sprinkle sesame seeds and green onions over the top. Give everything a final gentle toss before serving.
