Heat in a large deep skillet or dutch oven to 350F/180C.
Toss chicken in the 2 tbs cornstarch so that all pieces are coated.
Combine all batter ingredients in another bowl and whisk well so there are no lumps. Place chicken in the batter and coat well,
Add about 8-10 pieces of chicken to the hot oil, letting excess batter drip back into the batter bowl. Fry for 8 minutes then remove chicken to drain on a rack. Repeat until all the chicken is fried. Keep the oil hot because you're double frying the chicken so it doesn't get soggy.
Meanwhile, make the sauce by heating the 1 tbs of oil in a medium skillet over medium-high heat. Add the garlic and cook for about 30 seconds--don't let the garlic burn,'
Add the remaining ingredients and cook until the sauce is slightly thickened, about 5 minutes making sure to watch it and stirring frequently. Don't let the honey burn. Keep the sauce warm over low heat.
Now refry the chicken--again in batches--for 3 minutes or until it begins to get golden brown. Drain on rack as before.
Add the chicken to the sauce and toss to coat. Place chicken on a serving platter and sprinkle with the sesame seeds and sliced green onion.
Chicken breast may be substituted, but see post for directions.