Use a meat cleaver to cut the Chicken Legs in half. In a large mixing bowl, add the Salt, Ground Black Pepper, Cornstarch, Baking Powder, and Egg, and mix well with the chicken. Set aside.
In a wok or frying pan, add the Vegetable Oil and first-fry one-half of the Chicken on medium-high heat for 10 minutes until slightly browned.
Remove the chicken and drain. Repeat the process for the rest of the chicken: fry and drain.
For the second fry (the double fry), return all the Chicken to the wok and fry on medium-high heat for another 10 minutes until golden brown.
Drain the Chicken and set aside.
For the Honey Butter Sauce, clean the wok and return to medium heat. Add the Unsalted Butter. Once melted, add the Garlic, and stir for about 15 seconds until fragrant. Then add the Soy Sauce, Brown Sugar and Honey and stir for about 20 seconds. Turn the heat down to low.
Add all the fried Chicken and Almond Flakes and coat well. Before serving, add the sliced Spring Onions for garnish.