Begin by cutting your chicken breast into small, bite-sized pieces or thin slices.

In a mixing bowl, whisk together the cornstarch, salt, and pepper for your dry batter.

In a separate bowl, beat the eggs with a pinch of salt and pepper for your wet batter.

On medium heat, combine buffalo sauce, brown sugar, rice vinegar, sriracha, butter, honey, minced garlic, and red pepper flakes in a saucepan. Stir and bring to a boil, then reduce the heat and simmer for 3-5 minutes.

Heat vegetable oil in a deep skillet to 350°F (175°C). Dip chicken into the cornstarch mixture and then into the egg before frying until golden brown.

Toss the freshly fried chicken with the prepared sauce in a large mixing bowl until thoroughly coated.

Garnish with chopped green onions or sesame seeds if desired, and serve warm over jasmine coconut rice.