Add the oil to a cast iron skillet and line a baking sheet with parchment paper. Set both aside.
1 cup vegetable oil
Season the chicken with a sprinkle of salt and pepper.
2 pounds boneless, skinless chicken breasts, Salt and pepper
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and water.
½ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon baking powder, ⅛ teaspoon kosher salt, ½ cup cold water
Add in the chicken pieces and stir to coat in the batter.
In a separate bowl, whisk together the honey sauce ingredients and set aside.
⅓ cup honey, ¼ cup rice vinegar, 3 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon sesame oil, 3 cloves garlic, 1 1-inch piece fresh ginger, ½ teaspoon crushed red pepper flakes
Heat the oil in a large skillet over medium heat.
Once heated, add in the chicken pieces, one-by-one, and fry on each side until crispy and golden brown. Do this in 2 batches.
Transfer the chicken to the prepared baking sheet.
When frying is complete, carefully transfer the hot oil to a jar or bowl. See notes.
Add the honey sauce mixture to the skillet.
Bring the sauce to a simmer, stirring, until it thickens. This should take no more than a minute.
Add the chicken back to the pan and stir until coated in the sauce.
Serve over rice.
3 cups cooked white rice