In a medium bowl, whisk the eggs until smooth.

In a separate shallow dish, combine cornstarch, salt, and black pepper.

Dip each piece of chicken first into the eggs, then coat thoroughly with the cornstarch mixture.

Set coated chicken aside on a plate.

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, ginger, and red pepper flakes until well combined.

Set sauce aside.

Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C).

Carefully fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch.

Remove the chicken and drain on paper towels.

Remove excess oil from the skillet, leaving about 1 tablespoon.

Pour the prepared sauce into the skillet and cook over medium heat, stirring frequently, until the sauce thickens slightly, about 3-4 minutes.

Add fried chicken pieces to the skillet and toss to coat evenly with the sauce.

Transfer to a serving dish and sprinkle with toasted sesame seeds and sliced green onions.

Serve hot with steamed rice or vegetables.