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In a shallow bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
In a separate bowl, whisk together the egg and milk.
Dip each piece of chicken into the egg mixture, then coat it thoroughly with the flour mixture. Set aside.
2. Fry the Chicken:
Heat vegetable oil in a large skillet or deep fryer over medium-high heat.
Fry the coated chicken pieces in batches for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove from the oil and drain on paper towels.
3. Make the Sweet and Spicy Sauce:
In a small saucepan, combine the honey, soy sauce, sriracha sauce, rice vinegar, sesame oil, ginger (if using), and garlic. Stir well and bring to a simmer over medium heat.
Let the sauce simmer for about 3-5 minutes, or until it thickens slightly. Taste and adjust seasoning (add more honey for sweetness, more sriracha for spice).
4. Coat the Chicken:
Once all the chicken pieces are fried, place them in a large bowl. Pour the sweet and spicy sauce over the chicken and toss to coat evenly.
5. Serve:
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