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Mix The Flour And Salt In A Large Bowl; Add Chicken And Toss To Coat. Heat The Oil In A Large, Deep Skillet Over Medium-High Heat; Add The Chicken A Few Pieces At A Time; Fry Until Golden And No Longer Pink At The Bone And The Juices Run Clear, 10 To 15 Minutes. Remove Chicken To A Plate Lined With Paper Towels To Drain. Discard All But 2 Tablespoons Oil From The Skillet And Return To Heat. Cook The Ginger In The Oil Until Fragrant, About 1 Minute. Pour In The Honey And Cook Another 1 Minute. Whisk Together The Water, Lemon Juice, Cornstarch, Chili Sauce, Soy Sauce, And Red Pepper Flakes In A Small Bowl; Mix Into The Honey And Ginger; Bring To A Boil. Add The Chicken To The Sauce And Stir To Coat; Cook Until The Chicken Is Heated Through, About 3 Minutes. Fold
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