Begin by cutting the chicken breasts or thighs into bite-sized pieces and placing them in a large bowl. Sprinkle in chicken bouillon powder, white pepper, and enough water to cover the chicken. Let this 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 a splash of water until well combined. Set this aside.

In a mixing bowl, beat the eggs and combine them with all-purpose flour, cornstarch, baking powder, salt, and a bit of water until the batter is smooth and lump-free.

Heat vegetable oil in a deep frying pan or wok to 365°F (185°C). Carefully add the battered chicken pieces in small batches, frying them for about 3 minutes until they turn lightly golden. Drain on a wire rack.

Increase the oil temperature to 375°F (190°C) and return the chicken pieces to fry for an additional 2 minutes for crispiness. Drain again on a wire rack.

In the same pan, add a touch of oil if needed, and sauté minced garlic until fragrant, about 30 seconds. Pour in your sauce mixture and let it simmer.

Add the fried chicken to the pan with the simmering sauce, tossing gently to coat each piece thoroughly. Serve hot, garnished with green onions and sesame seeds.