Preheat oven to 250F. Line a plate with paper towel. Set aside. Put an oven-safe wire rack on a baking sheet. Set aside.

In a small bowl, whisk together the cornstarch and soy sauce. Add 1 teaspoon of the black pepper. Set aside.

Heat a medium-sized sauté pan over medium heat. Add olive oil and garlic, cooking until the garlic becomes fragrant, about 1 minute. Stir in the honey and the cornstarch mixture. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Remove from heat and set aside.

On a large plate, combine the flour, ginger, salt, pepper, and cayenne pepper. In a shallow bowl, whisk together the eggs and water.

In a large skillet or sauté pan set over medium-high heat, heat about ¾-inch of the oil to 350˚F as read on a candy thermometer.

While oil heats, coat the chicken: Put one chicken cutlet into the flour mixture and turn to coat. Lift it out of the flour and shake to remove excess. Transfer it to the egg mixture and turn to coat. Return it to the flour mixture and coat both sides. Set coated chicken cutlet on a plate and repeat the process with the three remaining pieces of chicken.

To the heated oil, add two chicken cutlets. Cook for 3 minutes on the first side. Turn with metal tongs, and continue cooking on the second side until cooked through and no longer pink inside, about 2 more minutes.

Transfer chicken to the paper towel-lined plate. Turn to blot oil from both sides. Transfer chicken to wire rack on baking sheet and transfer to the warm oven.

Cook the second two chicken cutlets as described above. Once cooked, blot on the paper towel. Transfer to the wire rack in the oven.

Warm the honey sauce over medium heat just until hot. Remove rack of chicken from oven.

Transfer chicken to a plate. Drizzle with the sauce. Turn chicken over and drizzle the other side. Serve immediately.