Whisk all the sauce ingredients together in a large bowl, then set aside.

Pat the chicken pieces dry with paper towels.

Whisk the eggs in a medium bowl until combined.

Mix together the cornstarch, all-purpose flour, kosher salt, black pepper, garlic powder, and cayenne pepper in a large bowl.

Heat neutral oil in a large skillet to 350°F.

Dip chicken in the egg mixture, then dredge in the flour mixture.

Fry the chicken in batches for 5-6 minutes until golden brown.

Drain excess oil and remove chicken.

Cook minced garlic in the skillet for 30 seconds.

Add the sauce and green onions, stirring gently until the sauce bubbles.

Toss the fried chicken in the sauce until coated.

Serve immediately over rice with garnishes.