In a large bowl, season the chicken wings with kosher salt and ground black pepper, ensuring each piece is evenly coated.

Add the eggs, followed by the potato starch, all-purpose flour, and baking powder. Mix everything thoroughly by hand until the chicken is well coated with the mixture.

Heat a 12-inch skillet with the cooking oil over high heat for about 5 to 7 minutes until the oil reaches 350°F. To check if the oil is hot enough, dip a piece of chicken into the oil; if you see several bubbles rise up, the oil is ready.

Carefully place the chicken pieces into the hot oil one by one. Fry them for approximately 5 minutes until the bottoms are crisp. Use tongs to flip each piece, ensuring they don’t stick together.

Continue to fry for another 5 minutes, then flip them again.

Keep frying, turning occasionally, for an additional 10 minutes until the chicken is golden and crispy on all sides.

Once done, remove the chicken pieces from the oil and place them in a strainer over a stainless steel bowl to drain the excess oil.

Reheat the oil for 1 minute, then return all the chicken pieces to the hot oil. Fry for another 7 to 8 minutes until the chicken turns a rich golden brown and is evenly crispy.

Remove the chicken from the oil and set aside.

In a large skillet, melt the unsalted butter over medium heat. Once the butter is sizzling, add the minced garlic and sauté until fragrant and slightly crisp.

Stir in the soy sauce and sugar, letting them melt together. Then add the honey, stirring continuously until the mixture bubbles vigorously.

Toss the fried chicken into the sauce, ensuring each piece is evenly coated.

Sprinkle with toasted sesame seeds and top with chopped spring onions.

Serve immediately, or let cool slightly before serving later.