In a mixing bowl, combine the chicken pieces with chicken bouillon powder, white pepper, and a splash of water. Allow the chicken to marinate for at least 10 minutes.

In a separate bowl, whisk together the light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and water until smooth.

In another mixing bowl, combine the eggs, all-purpose flour, cornstarch, baking powder, salt, water, and vegetable oil. Stir until well blended.

Heat vegetable oil in a deep skillet or frying pan to 365°F. Carefully add the coated chicken pieces in small batches, frying for about 3 minutes until golden brown.

Remove the chicken and allow it to drain on a wire rack. Increase the oil temperature to 375°F and fry the chicken again for 2 additional minutes.

In a large pan, heat a tablespoon of vegetable oil over medium heat. Add minced garlic and sauté for about 30 seconds.

Pour the prepared sauce into the pan, allowing it to come to a simmer. Cook for 2 minutes, stirring constantly, then add the cornstarch slurry.

Toss the crispy fried chicken in the thickened sauce until all the pieces are coated. Garnish with toasted sesame seeds and green onions before serving.