In a large bowl, coat the chicken pieces thoroughly with cornstarch. Ensure each piece is evenly coated.

In a deep skillet or wok, heat vegetable oil over medium-high heat until it reaches around 350°F (175°C). You can test the oil's readiness by dropping a small piece of coated chicken into it. If it sizzles and floats to the top, the oil is ready.

Carefully add the coated chicken pieces to the hot oil in batches, ensuring they don't stick together. Fry until they turn golden brown and crispy, which should take about 4-5 minutes per batch. Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.

In a separate saucepan, combine honey, soy sauce, rice vinegar, sesame oil, red pepper flakes, garlic, and ginger. Cook over medium heat, stirring constantly until the sauce thickens slightly. This should take about 3-4 minutes.

Add the fried chicken pieces to the honey sauce and toss to coat evenly. Cook for an additional 2-3 minutes to allow the chicken to absorb the flavors.

Transfer the honey-coated chicken to a serving platter and garnish with chopped green onions and sesame seeds (if desired).

Serve hot over steamed rice or with your choice of side dishes.