In a bowl, mix cut chicken with salt, black pepper, minced garlic, eggs and 2 tbsp sesame oil. Marinate for at least 30 minutes.
In another bowl, create the sauce with ketchup, honey, dark soy sauce, sugar, apple cider vinegar. Warm mixture if necessary to completely mix the ingredients.
Add corn starch slowly into the bowl with the chicken and coat the chicken completely with it.
Add 1.5 cups of oil into the wok and heat to 310 degrees F.
Add the first batch of chicken into the wok and deep fry for 8-10 minutes, stirring every 1-2 minutes, until chicken is browned. Remove and set aside and repeat for next batch until all the chicken has been fried.
Remove the oil from the wok and add the sauce. Add 1/2 cup of water and bring it to boil. Add corn starch slurry to thicken the sauce. Cook until sauce is thickened.
Add chicken into the sauce and mix well. Sprinkle sesame seeds and parsley over the chicken. Remove from heat.
