Coat the chicken

• In a large bowl, mix the chicken pieces with the salt, white pepper, chicken bouillon powder and garlic powder.
• Add the eggs, flour and cornstarch directly into the bowl.
• Stir until the chicken is fully coated in the thick batter.

First fry

• Heat the oil in a deep pan or fryer to 175 °C.
• Fry the chicken in batches so the pan is not overcrowded.
• Transfer to a paper towel-lined tray to drain the excess oil.

Double fry for extra crunch

• Fry the chicken a second time until golden brown and ultra crispy.
• Drain again on paper towels.

Make the honey butter sauce

• Melt the butter in a pan over medium heat.
• Sauté the garlic until fragrant.
• Add the honey, soy sauce and brown sugar and stir until the sugar dissolves and the sauce thickens.

Coat the chicken

• Add the fried chicken to the pan and toss until fully coated.
• Drizzle with the sesame oil for extra aroma.

Garnish and serve

• Top with the sliced green onion and sesame seeds.
• Serve immediately while hot.