How to Make It
Whisk together the chili garlic sauce, honey, rice vinegar, and fish sauce. Set aside.
Rinse and pat dry the chicken. Season the chicken with salt and pepper to taste.
In large bowl, beat eggs and set aside. In another large bowl add the flour.
Dredge the chicken in egg, and then dredge it with a coat of flour. Shake off excess flour. Set coated chicken pieces aside. Repeat for the remaining chicken.
Heat a large frying pan or Dutch oven. Fill the pan or Dutch oven with oil about 1-inch deep and heat oil to 350-375 °.
Cooking in small batches, gently place the chicken into hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side.
Toss the chicken with the sauce and serve hot.