Mix the cornstarch, flour, salt, pepper, and garlic powder in a bowl. Dip the chicken pieces into the beaten eggs, then coat them in the flour mixture then dip them again into the beaten eggs. Set aside.
Heat oil in a deep pan over medium-high heat. Once hot (about 180°C), fry the chicken pieces in batches until golden and cooked through, about 5-7 minutes per batch. Drain on paper towels.
In a saucepan, combine the hot sauce, brown sugar, apple cider vinegar, soy sauce, garlic, and ginger. Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes, stirring occasionally.
Toss the fried chicken pieces in the sauce until well coated. Serve immediately over rice or with a side of steamed vegetables.
