Prepare the Chicken Coating: In a medium bowl, whisk together the cornflour, plain flour, salt, pepper, and garlic powder. In a separate bowl, place your cubed chicken and pour over the lightly beaten egg, tossing until every piece is evenly coated.

Coat the Chicken: Add the egg-coated chicken pieces to the flour mixture. Use your hands or tongs to toss them thoroughly, ensuring each piece is generously and evenly coated. Shake off any excess flour and place the pieces on a plate or wire rack. Let them sit for 5 minutes – this helps the coating adhere properly.

Heat the Oil: Pour the rapeseed oil into a large, heavy-bottomed frying pan or skillet until it's about 1-2 cm deep. Heat it over a medium-high heat. To check if it's ready, I drop a tiny piece of the flour coating into the oil; if it sizzles immediately and vigorously, you're good to go.

Fry the Chicken: Carefully place the chicken pieces into the hot oil in a single layer. Do not overcrowd the pan; fry in two batches if necessary. Fry for 3-4 minutes on each side, until they are deep golden brown and cooked through. The internal temperature should reach 74°C.

Drain the Chicken: Once cooked, use a slotted spoon to remove the chicken from the pan and place it on a wire rack to drain. This is much better than using kitchen paper, as it allows air to circulate and prevents the bottom from getting steamy and soft.

Start the Sauce: While the chicken is draining, you can make the sauce. In a separate, clean saucepan or wok, combine the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over a medium heat, stirring gently.

Thicken the Sauce: Once simmering, give your cornflour slurry a quick stir and pour it into the sauce. Continue to stir for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.

Combine and Serve: Turn off the heat. Add the crispy fried chicken to the saucepan with the sauce. Gently toss everything together until every piece of chicken is beautifully glazed. Work quickly to maintain the chicken's crispiness. Garnish immediately with toasted sesame seeds and sliced spring onions, and serve right away.