For the slaw, combine shredded red cabbage, julienned carrot, and half of the sliced spring onions in a large bowl. Whisk together 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and sugar. Toss with vegetables, season with salt and pepper, and refrigerate while preparing the chicken.

Season chicken pieces with salt and white pepper. Dip each piece into beaten egg, then coat thoroughly in cornstarch, shaking off excess.

Heat vegetable oil in a large wok or deep frying pan over medium-high heat until shimmering (about 180°C). Fry chicken in batches for 5-6 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 75°C. Transfer to a wire rack to drain.

Pour off all but 1 tablespoon of oil from the pan. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.

Add tangerine juice, tangerine zest, soy sauce, 2 tablespoons rice vinegar, honey, and chili flakes to the pan. Bring to a simmer and cook for 2-3 minutes.

Stir the cornstarch slurry and add to the sauce, stirring constantly until thickened and glossy, about 1 minute. Remove from heat and stir in 1 tablespoon sesame oil.

Return crispy chicken to the pan and toss thoroughly to coat in the tangerine glaze.

Divide the spring scallion slaw among four plates, top with glazed crispy chicken, and garnish with remaining sliced spring onions and toasted sesame seeds. Serve immediately.