Pat the chicken pieces dry with paper towels and season with salt and pepper.

Place the cornstarch in a large bowl or ziplock bag, add the chicken, and toss until every piece is thoroughly coated.

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if necessary) and fry for 3-4 minutes per side until golden brown and crispy. Remove chicken to a plate.

In the same skillet (remove excess oil if needed, leaving about 1 teaspoon), add the minced garlic and ginger. Sauté for 30 seconds until fragrant.

Whisk together the honey, soy sauce, and rice vinegar, then pour into the skillet. Let it bubble and simmer for 2-3 minutes until the sauce thickens slightly.

Stir in the sesame oil, then return the crispy chicken to the pan. Toss quickly to coat the chicken evenly in the sticky sauce.

Remove from heat immediately. Garnish with sesame seeds and sliced green onions before serving over steamed rice.