In a bowl, combine soy sauce, vinegar, honey, ginger, and garlic. Add chicken, toss to coat, and let marinate for 30 minutes at room temperature.

Add the cornstarch to a 9×13-inch pan and coat each piece of chicken well. Shake off excess cornstarch.

In a large, deep skillet, heat the oil until piping hot. Deep-fry the chicken in batches for two minutes.

Transfer to a tray and let sit for five minutes, then refry for another two to three minutes or until extra-crispy.

Sprinkle with scallions and serve with spicy mayo.