Prepare the chicken: Coat the chicken pieces in corn starch, baking powder, and eggs, ensuring they are evenly covered. This helps create a crispy outer layer when fried. Sprinkle salt and black pepper over the chicken mixture and mix it again to combine. Set aside.

Deep fry the chicken: Heat cooking oil in a large skillet or a wok over medium-high heat. Fry the chicken pieces until they turn golden brown and crispy, about 4-5 minutes. Remove and set aside.

Make the sauce: In a small bowl, mix the rice vinegar, light soy sauce, sriracha sauce, chili garlic sauce, brown sugar, and honey. Whisk everything to combine.

Stir-fry the garlic and simmer the sauce: Heat the same skillet, add the minced garlic, and Stir-fry for about 30 seconds until fragrant. Pour in the pre-mixed sauce mixture. Let the sauce simmer for 4-5 minutes over medium-high heat until thickened.

Combine chicken and sauce: Toss the fried crispy chicken pieces back into the skillet with the sauce. Stir to coat the chicken evenly and fully, and cook for another 2-3 minutes.

Serve: Garnish this dish with toasted sesame seeds and jalapeno slices. Serve hot and enjoy!