Begin by cutting the boneless chicken breasts into bite-sized pieces, ensuring they’re roughly uniform for even cooking. Set these chicken pieces aside on a plate while you gather your ingredients.

In a large mixing bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Whisk together until well mixed.

Prepare your three-step breading station by beating an egg in a separate bowl and placing cornstarch in another shallow dish.

Now, take each piece of chicken and first dip it into the flour mixture, then into the beaten egg, and finally coat it with cornstarch. Set the breaded chicken aside on a plate.

In a large skillet, pour enough vegetable oil to cover the base and heat over medium-high heat until it reaches about 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil in batches and fry for 5-7 minutes until golden brown.

In a small saucepan, combine honey, soy sauce, apple cider vinegar, and minced garlic. Heat the mixture over low heat, stirring gently until well mixed.

Once all the fried chicken is ready, place the pieces in a large bowl and drizzle the warm honey sauce over them. Toss gently to coat.

To finish, serve your crispy honey chicken hot, garnished with a sprinkle of sesame seeds and chopped green onions.