Prepare the Batter & Fry the Chicken:

1. In a bowl, season the chicken with salt and pepper.
2. In a separate bowl, mix cornstarch and beaten egg until a thick paste forms. Toss the chicken pieces in this mixture.
3. In another bowl, whisk together flour, baking powder, and water to make a smooth batter.
4. Heat oil in a deep pan or wok to 350°F (175°C).
5. Dip the coated chicken pieces into the batter, then fry until golden brown and crispy (about 4-5 minutes per batch). Drain on a paper towel.

2. Make the Honey Sauce:

1. In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Stir well.
2. Once the mixture starts to simmer, add the cornstarch slurry and stir until the sauce thickens (about 2 minutes).
3. Remove from heat.

3. Assemble the Dish:

1. Pour the honey sauce over the crispy chicken and toss gently to coat.
2. Garnish with sesame seeds and chopped green onions.
3. Serve immediately with steamed rice or noodles.