In a large bowl, combine the flour, salt, and black pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.

Dip the floured chicken into the beaten eggs, ensuring each piece is fully coated.

Roll the chicken in panko breadcrumbs until well coated.

In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces in batches, frying until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.

In a small saucepan, combine honey, soy sauce, rice vinegar, garlic, and ginger. In a separate bowl, mix cornstarch and water until smooth, then add to the saucepan. Cook over medium heat, stirring constantly until the sauce thickens, about 3-5 minutes.

Toss the fried chicken in the honey sauce until evenly coated. Serve immediately.