1. In a large bowl, combine the chicken pieces with soy sauce, rice vinegar, honey, and grated ginger. Toss to coat evenly and let it marinate for at least 10 minutes at room temperature. While it marinates, prepare the coating and sauce.

2. In a mixing bowl, whisk together cornstarch, flour, and baking soda. Dredge each piece of marinated chicken in the mixture, pressing to adhere. Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain on paper towels.

3. In a saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, and water. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook for 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy.

4. Return the fried chicken to a large mixing bowl. Pour the hot sesame sauce over the pieces and toss gently until each morsel is fully coated. Sprinkle toasted sesame seeds, sliced scallions, and red-pepper flakes if desired. Serve hot with steamed rice.