Coat the chicken pieces evenly with cornstarch in a bowl. This helps create a crispy texture when cooked.

Heat vegetable oil in a large skillet over medium heat. Add the coated chicken in a single layer (cook in batches if needed). Fry for 5–6 minutes, turning occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn.

In a small bowl, mix honey, soy sauce, rice vinegar, sesame oil, and chili flakes (if using). Pour the mixture into the skillet and simmer for 1–2 minutes until the sauce thickens slightly.

Return the cooked chicken to the skillet. Toss it in the sauce until evenly coated. Cook for another 2–3 minutes to let the flavors meld.

Garnish with sesame seeds and chopped green onions if desired.

Serve hot over rice, noodles, or alongside steamed vegetables for a complete meal.