Combine the 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon salt in a shallow bowl and mix well.
Beat the 2 large eggs in a separate bowl.
Heat 1 1/2 cups vegetable oil in a deep pot or Dutch oven to about 340°F (175°C) for frying.
Working in batches, dip each piece of chicken first into the beaten eggs, then dredge in the flour mixture, shaking off excess.
Fry 5–6 pieces at a time until golden and cooked through, about 3–4 minutes, turning once; transfer to paper towels to drain.
In a large skillet, heat 1 tablespoon olive oil over medium heat, then add the minced garlic and grated ginger and sauté for about 2 minutes until fragrant.
Whisk together 1/2 cup chicken stock, 1/4 cup low-sodium soy sauce, 4 tablespoons packed brown sugar, 4 tablespoons rice vinegar, 2 tablespoons hoisin sauce, and 1 tablespoon cornstarch in a measuring cup or small bowl until smooth.
Add the sauce mixture to the skillet, bring to a simmer until it thickens and becomes glossy, about 1–2 minutes.
Add the fried chicken to the sauce and toss until each piece is evenly coated and heated through.
Serve immediately with rice and steamed vegetables.
