In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper. Gradually add cold water, beaten egg, and vegetable oil to get a smooth batter.

Cut chicken into bite-sized pieces and coat with the batter. Set aside any remaining batter.

Heat oil in a deep pan to 350°F (175°C) and fry the chicken in batches until golden brown. Remove and drain on paper towels.

In a saucepan, combine honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Simmer for 3-4 minutes.

Mix cornstarch with water to create a slurry and add to the simmering sauce. Stir until thick and glossy, then remove from heat.

Toss the crispy chicken with the warm sauce, garnish with sesame seeds and green onions, and serve immediately over rice.