Combine the flour, black pepper, cayenne pepper, garlic powder, onion powder, ground ginger, salt.
Season the chicken pieces with salt and pepper, then dip them in the egg wash to dredge them in the flour mixture. Shake excess flour off chicken
Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil.
Bake at 400F for about 20 minutes.
While the chicken is baking, prepare your sauce.
In a small bowl, mix together the soy sauce, rice wine vinegar, toasted sesame oil, water, paprika, chili paste, salt, minced garlic and freshly grated ginger. Whisk to combine
In a medium saucepan, add the sugar and 1/4 cup water to a saucepan. Bring to a low boil and cook until it becomes a light amber color. Watch carefully, so it doesn't scald.
Carefully add sauce mixture to saucepan, and simmer for 4-5 minutes
Combine water and cornstarch, and mix to dissolve cornstarch. Add to sauce mixture, and mix for 2-3 minutes until slightly thickened
Add the chicken to the sauce, and toss to combine
Serve chicken over steamed rice. Top with sesame seeds and spring onions