In a bowl, whisk eggs. In another bowl, mix flour, cornstarch, salt, and black pepper. Dip chicken pieces in egg, then dredge in cornstarch-flour mixture until coated.

Heat the oil in a large deep skillet or wok over medium-high heat. Once oil shimmers, add chicken pieces in batches (do not overcrowd). Fry for about 3-4 minutes per side until golden and cooked through. Remove with a slotted spoon and drain on paper towels.

In a saucepan, mix soy sauce, honey, ketchup, rice vinegar, brown sugar, and 60 ml water. Add minced garlic. Bring to a simmer over medium heat.

Mix cornstarch with 15 ml water to make a slurry. Stir into the simmering sauce and cook for 2 minutes, until thickened. Remove from heat and stir in sesame oil.

Toss the fried chicken in the sauce until thoroughly coated.

Serve immediately, garnished with sesame seeds and sliced green onions. Pair with steamed rice if desired.