Step 1: Prepare the Chicken

1. In a medium bowl, combine the cornstarch, all-purpose flour, garlic powder, salt, and black pepper. Mix well.
2. Dip each piece of chicken into the beaten eggs, then coat it in the cornstarch-flour mixture, shaking off any excess. Set the coated chicken pieces on a plate.

Step 2: Fry the Chicken

1. Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat. The oil is ready when a small piece of batter sizzles and floats to the surface.
2. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a plate lined with paper towels to drain excess oil.

Step 3: Make the Sauce

1. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, brown sugar, honey, ketchup, chili paste (if using), sesame oil, and chicken broth.
2. Heat a large skillet or wok over medium heat and pour in the sauce mixture. Bring to a simmer.
3. Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens, about 2-3 minutes.

Step 4: Combine the Chicken and Sauce

1. Add the fried chicken to the skillet with the sauce, tossing to coat evenly. Cook for 1-2 minutes, ensuring the chicken is heated through and fully glazed.

Step 5: Garnish and Serve

1. Transfer the chicken to a serving platter or individual plates. Garnish with green onions, sesame seeds, and dried red chili peppers for an extra kick.
2. Serve hot with steamed rice, stir-fried vegetables, or noodles.