In a large mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, ground ginger, smoked paprika, salt, pepper, and red pepper flakes. Mix well.
Add the chicken strips to the dry mixture and toss until they are evenly coated.
In another bowl, beat the two large eggs until well combined.
Heat about 1/4 inch of vegetable oil in a frying pan over medium-high heat. Dip each coated chicken strip into the beaten eggs, then carefully place them in the hot oil. Fry in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes on each side until golden brown and cooked through.
While the chicken is frying, whisk together the honey, soy sauce, sriracha sauce, minced fresh ginger, and minced garlic in a small saucepan over medium heat. Bring to a simmer and let it cook for about 3-5 minutes, stirring occasionally.
Once all the chicken is cooked, add it to the saucepan with the sauce. Toss to coat the chicken evenly and let it simmer for another minute or two.
If desired, sprinkle with sesame seeds and chopped green onions before serving. Enjoy your Ginger Chicken over steamed rice or noodles!
