To make fried chicken: Mix first 7 ingredients together. Set aside 2 tablespoons of mixture. Rub remaining spice mixture on chicken pieces to season. Brush puréed ginger and garlic on chicken. Marinate at least 1 hour.

Place 2 cups flour in a shallow dish and coat each piece of chicken and place in a large bowl. Combine cornstarch and water to make a thick slurry. Pour over chicken, making a wet batter.

Set a deep-fat fryer to 350°. For stovetop frying, pour vegetable oil in a large skillet to a depth of 2 inches and heat to 350°. Place chicken into hot oil, carefully shaking baskets or stirring in between adding each piece to keep chicken from sticking together. Cook about 15 to 18 minutes for crispy and golden chicken, with an internal temperature of 165°.

To make Mongolian Honey Sauce: Combine all sauce ingredients in medium pot. Simmer over medium heat, stirring to dissolve sugar. Bring to a bubble so the consistency is more of a sauce than water. To thicken add 1/2 cup cornstarch and 1/2 cup water, stirring slowly to incorporate. If too thick add a little water.

To serve: Drizzle sauce on top of chicken pieces and garnish with reserved spice mix.