In a bowl, mix cornstarch, all-purpose flour, salt, black pepper, garlic powder, and ginger powder. Dredge the chicken pieces in the flour mixture until well-coated.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in batches, frying until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.

In a separate saucepan, combine soy sauce, rice vinegar, honey, sriracha, minced garlic, and minced ginger. Bring to a simmer over medium heat, stirring until well combined and slightly thickened, about 3-5 minutes.

Add the fried chicken to the saucepan with the sauce, stirring to coat the chicken evenly. Cook for an additional 2-3 minutes until heated through. Remove from heat.

In a large skillet or wok, heat sesame oil over medium heat. Add the beaten eggs, scrambling until just set. Add the cooked rice, frozen peas and carrots, and soy sauce. Stir-fry for about 5 minutes until heated through and well combined. Season with salt and pepper to taste. Stir in sliced green onions.

In a steaming basket over boiling water, steam the snap peas for about 3-4 minutes until bright green and tender-crisp. Season with a pinch of salt.

Plate the General Tso’s chicken alongside a generous serving of egg fried rice and steamed snap peas. Garnish the chicken with chopped green onions and sesame seeds. Serve with lemon wedges on the side.