Cook ginger and garlic until fragrant and soft. Add the water, rice wine vinegar, honey, ketchup, soy sauce, and salt and combine well using a whisk. Slowly add the cornstarch slurry into the pan while constantly stirring the pan.
Whisk together the all-purpose flour and the rest of the cornstarch, add them into the bowl of prepared chicken. Heat frying oil and fry the chicken in batches. Fry for about 2 minutes and remove from oil. Place chicken on drying rack for about 5 minutes. Fry the chicken for another 2 minutes or until golden brown and crispy.