Pat the chicken pieces dry with paper towels and season with black pepper. Set up a breading station with flour in one bowl, beaten eggs in another, and cornstarch in a third bowl.

Dredge each chicken piece first in flour, then dip in beaten eggs, and finally coat thoroughly with cornstarch. Shake off any excess coating.

Heat vegetable oil in a large skillet or wok over medium-high heat to 350 degrees Fahrenheit. Fry the chicken pieces in batches for 5-6 minutes until golden brown and crispy. Remove and drain on paper towels.

In a small bowl, whisk together soy sauce, honey, sriracha sauce, and sesame oil until well combined. The contrast of dark and light creates the signature tiger stripe effect.

In a clean wok or large pan, heat a tablespoon of oil over medium heat. Add minced garlic and saute for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer for 2-3 minutes until slightly thickened.

Add the fried chicken pieces to the sauce and toss quickly to coat evenly, creating the distinctive striped pattern. The sauce should cling to the crispy coating without making it soggy.

Transfer the tiger chicken to a serving plate and garnish with sesame seeds. Serve immediately while hot and crispy with steamed rice or vegetables.