Start by cutting the chicken into bite-sized pieces. Then, whisk together the egg white, soy sauce, mirin, cornstarch, and oil in a medium bowl. Add the chicken pieces to the mixture, ensuring they’re well-coated, and refrigerate for at least 15 minutes. If you have more time, letting it sit overnight gives the chicken even more flavor!

Combine the flour, cornstarch, baking powder, and salt in a large bowl. Take about a tablespoon of the marinade and add it to the dry mix, whisking it in to create little clumps. These clumps add texture, making the chicken extra crispy when fried.

Take the marinated chicken pieces and one-by-one toss them in the dry mix until well-coated. This step is where the magic begins, as the mixture sticks beautifully to the chicken pieces.

Heat 2 inches of oil in a pan or wok over medium heat. Once the oil is hot, carefully add the chicken pieces, frying them in batches to avoid overcrowding. Cook until golden and crispy, which takes about 2-3 minutes on each side. Transfer the cooked bites to a paper towel-lined plate to drain excess oil.

To make the sauce, heat a tablespoon of oil in a pan over medium heat. Add the minced garlic and sauté for a minute until fragrant. Stir in the honey, sriracha, rice vinegar, garlic powder, and paprika. Simmer the sauce gently for a minute or two, stirring occasionally, until it thickens slightly.

Add the fried chicken bites to the hot honey sauce in the pan. Toss them until every bite is evenly coated. Serve immediately, garnished with a sprinkle of chili flakes or fresh parsley if desired.