1. In a mixing bowl, combine the cubed chicken thighs, egg, 2 tablespoons of cornstarch, and soy sauce. Mix well and set aside.

2. To make the sauce, combine the soy sauce, water, honey, and brown sugar in a bowl and mix well.

3. In a pan, heat the canola oil at medium-high heat and cook the ginger and garlic until fragrant and soft.

4. Pour in the soy sauce mixture and let cook, stirring occasionally.

5. While the sauce is cooking, mix cornstarch and water in a small bowl to make a slurry.

6. Slowly add the cornstarch slurry into the pan while constantly stirring. Cook over medium heat until the sauce thickens.

7. Add sesame oil and mix well, then turn off the heat.

8. To make the fried chicken, whisk together the all-purpose flour and the remaining cornstarch and add to the bowl of prepared chicken. Combine well.

9. Heat about 2 inches of frying oil to 375°F and fry the chicken in batches for about 3 minutes.

10. Remove the chicken and place it on a drying rack for about 5 minutes.

11. Fry the chicken a second time for another 2 minutes or until golden brown and crispy. Drain off excess oil.

12. Add the fried chicken into the pan with the cooked sauce and mix well to coat.

13. Top with sesame seeds and green onions, if using.