Combine cornstarch, flour, baking soda, salt, and pepper in a large bowl. Add egg and water and stir to combine. If the batter seems to thick, add more water, a few tablespoons at a time. You don't want it to be runny, but you want it to be thin enough to easily coat the chicken pieces. Add chicken pieces and stir to coat.
Now pour about 1 inch of oil into the bottom of a large skillet and heat over medium high, until it is very hot. (Ideally you want it to reach about 400 degrees F.) Reduce the heat slightly just before adding the chicken pieces, so you don't burn them.
Meanwhile, combine the honey, Dijon mustard, maple syrup, and white wine vinegar to a small mixing bowl. Stir until combined. Add hot sauce, if desired, and season with salt and pepper, to taste, and set aside.
Once the oil is nice and hot, add half of the chicken pieces in a single layer, not touching each other, and fry for 2-3 minutes per side, until nice and browned. Remove chicken pieces to a paper towel-lined plate. Repeat with the remaining chicken pieces.
Return half of the chicken pieces to the skillet a second time for about 2 minutes per side, until crispy and golden. Remove to a paper towel lined plate to drain, again and repeat with the remaining chicken pieces.
While the chicken is draining and cooling off some, toast your mini waffles in a toaster until golden, crisp, and warm.
To assemble place your separated mini waffles on a plate, top with 1-2 pieces of chicken, and drizzle with the syrup. Place a toothpick through the chicken and waffle told hold them together, if desired.