Cut the chicken breasts into bite-sized pieces and pat them dry with paper towels.

In a bowl, mix cornstarch and black pepper. Coat each piece of chicken evenly in this mixture.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Cook chicken pieces in batches for about 5–7 minutes until golden brown and cooked through.

In another bowl, whisk together soy sauce, honey, rice vinegar, and minced garlic. Pour this sauce over the cooked chicken in the skillet.

Stir until each piece is coated and cook for an additional 2–3 minutes until heated through.