Begin by cutting chicken breast or thighs into bite-sized pieces. In a mixing bowl, combine the chicken with chicken bouillon powder, white pepper, and a splash of water, ensuring all pieces are well-coated. Allow the chicken to marinate for at least 10 minutes.

In a separate bowl, whisk together light soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and a bit of water. Set the sauce aside.

In a mixing bowl, beat eggs and stir in flour, cornstarch, baking powder, salt, and enough water to create a smooth batter. Coat the marinated chicken pieces thoroughly.

Heat vegetable oil in a wok or deep frying pan to 365°F. Carefully add the battered chicken pieces in batches, frying for about 3 minutes or until golden brown. Remove and let it drain on a wire rack.

Increase the oil temperature to 375°F for the second fry. Return the chicken to the hot oil in batches, frying for another 2 minutes until deeply golden brown.

In the same wok, add a small amount of oil if needed and sauté minced garlic until fragrant. Pour in the prepared sauce mixture and simmer for 2 minutes. To thicken, add cornstarch slurry and stir constantly for about 1 minute.

Once the sauce is thickened, toss the fried chicken into the wok, ensuring each piece is coated. Serve immediately, garnishing with toasted sesame seeds and chopped green onions.