Whisk 1 1/2 tablespoons soy sauce, 1 tablespoon honey, garlic, and ginger together in a large bowl. Add chicken and toss to coat evenly. Cover and marinate in the refrigerator for 8 hours or overnight.

Remove chicken from marinade. Shake off excess and discard remaining marinade.

Beat egg in a bowl. Add panko bread crumbs to another shallow bowl. Dip chicken into egg, let excess drip off, and press into panko until fully coated. Place breaded chicken on a plate, ensuring pieces do not stack.

Heat oil to 350°F (175°C) in a deep fryer or saucepan. Carefully lower chicken into the hot oil in batches and fry until golden brown, about 5 minutes each batch. Drain on paper towels.