In a mixing bowl, combine the eggs with salt and pepper, whisking until well blended. In a separate shallow dish, mix together the flour and cornstarch. Dip each chicken piece first into the egg mixture, followed by the flour blend, ensuring an even coating.

Heat approximately 3 inches of oil in a deep skillet or pot until it reaches 350°F. Fry 7–8 chicken pieces at a time for about 5 minutes, or until they are golden and crisp. Continue frying the remaining chicken in batches and set them aside on paper towels to drain excess oil.

Meanwhile, prepare the sauce by whisking together the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch in a bowl until smooth. Warm the vegetable oil in a large skillet over medium heat, add the garlic, and sauté briefly for 30 seconds. Pour in the sauce mixture and allow it to simmer for 3–4 minutes, stirring occasionally, until it thickens slightly.

Add the fried chicken into the skillet with the sauce and stir thoroughly to coat every piece. Sprinkle with sesame seeds and green onions before serving.