Begin by cutting your chicken breast or thighs into bite-sized pieces. In a bowl, combine the chicken with chicken bouillon powder, white pepper, and enough water to coat it well. Let this mixture marinate for at least 10 minutes to absorb the flavor.

While the chicken marinates, whisk together light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and a little water until fully combined. Set this flavorful mix aside.

Combine eggs, all-purpose flour, cornstarch, baking powder, salt, water, and a splash of vegetable oil in a mixing bowl. Whisk until the batter is smooth and ready for dipping.

Heat vegetable oil in a deep skillet to 365°F (185°C). Carefully dip each marinated chicken piece into the batter and fry in batches for about 3 minutes or until golden brown and crispy. Transfer to a wire rack to drain excess oil.

Increase the oil temperature to 375°F (190°C) and return the fried chicken back into the hot oil in batches for an additional 2 minutes for extra crispiness.

In another pan, heat a small amount of oil and sauté minced garlic until fragrant. Pour in the prepared sauce and bring it to a gentle simmer. Mix a little cornstarch with water and stir it into the sauce for thickening.

Add the crispy fried chicken into the sauce, tossing gently to coat each piece. Garnish with chopped green onions and toasted sesame seeds, then serve hot.