Cook the wild rice blend according to the package directions. Keep warm until ready to serve.

Cut chicken breasts into approximately 1-inch pieces and pat dry with paper towels.

Whisk the eggs in a shallow bowl. In a separate bowl, combine 1 cup cornstarch, salt, and pepper.

Dip chicken pieces into the beaten eggs, allowing excess egg to drip off. Coat each piece lightly in the cornstarch mixture and shake off the excess.

Place coated chicken on a plate or wire rack and let rest for 5 minutes.

Heat approximately 1 inch of oil in a heavy skillet or Dutch oven to 350°F.

Fry chicken in batches for approximately 4–5 minutes, turning as needed, until golden and crispy and the internal temperature reaches 165°F. Cooking time will depend on the size of the pieces.

Transfer cooked chicken to a wire rack while frying the remaining batches.

In a medium saucepan, combine honey, brown sugar, soy sauce, ketchup, apple cider vinegar, garlic, and optional ginger.

Bring to a gentle simmer over medium heat, stirring occasionally.

In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water.

Slowly stir the cornstarch mixture into the simmering glaze. Cook for 1–2 minutes until thickened and glossy.

Place crispy chicken in a large bowl. Pour the warm honey garlic glaze over the chicken and gently toss until evenly coated.

Spoon the cooked wild rice onto plates or a serving platter. Top with glazed chicken and garnish with green onions or sesame seeds if desired.

Serve immediately.