Start by cutting the chicken thighs into bite-sized pieces. This helps them cook evenly and ensures a nice, crispy texture. Takes about 5 minutes.

Toss the chicken pieces in cornstarch, ensuring they are evenly coated to achieve a crispy outer layer. This step takes approximately 2 minutes.

Heat the vegetable oil in a frying pan or wok over medium-high heat until hot, about 2-3 minutes. The oil should shimmer but not smoke.

Add the coated chicken pieces to the hot oil, frying in batches if necessary to avoid overcrowding. Fry each batch for 5-7 minutes until golden and cooked through.

While chicken is frying, combine honey, soy sauce, sesame oil, minced garlic, and minced ginger in a small saucepan. Heat over low-medium heat, stirring occasionally, for about 3-4 minutes until well combined.

Once the chicken is cooked, transfer it to a plate lined with paper towels to remove excess oil. Then pour the sauce over the chicken in the pan, stirring well to coat all pieces evenly. This takes about 2 minutes.

Sprinkle toasted sesame seeds over the coated chicken and gently stir to distribute evenly, adding a crunchy texture.

Garnish with sliced green onions and serve immediately over rice or noodles for best crunch and flavor.