Pat chicken pieces dry. Toss with salt, pepper and 1 tablespoon cornstarch just before cooking. In a bowl whisk honey, soy sauce, vinegar and 1/2 cup water until the honey disperses.

Heat oil in a wide skillet over medium-high heat. Cook chicken in two batches, turning after browned patches develop, about 6–8 minutes per batch. Transfer to a plate. Avoid constantly stirring, which prevents the coating from browning.

Lower heat to medium-low and add garlic. Stir 20 seconds, then immediately pour in the honey mixture so the garlic cannot scorch. Scrape up the browned bits and bring to a gentle simmer.

Return chicken and juices. Simmer 3–5 minutes until several of the largest pieces register 165°F (74°C). Stir the teaspoon of cornstarch with cold water again, then add to the bubbling sauce and stir for 1 minute until glossy.

Turn off heat and stand 2–3 minutes. If the sauce is too thick, add a tablespoon of water; if too thin, simmer briefly before serving. Scatter scallions and optional sesame seeds over four portions. Serve rice or vegetables separately; neither is included in the estimate.