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Place the eggs, salt and pepper in a bowl. Stir to combine.
Place the flour and ½ cup of cornstarch in a shallow bowl. Stir to combine.
Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
Heat an inch of oil in a deep pan to 350° (medium-high).
Add chicken to the pan. Cook for 4 minutes on each side until crispy and golden brown. Repeat the process with the remaining chicken.
Drain the chicken on paper towels.
While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
Heat the teaspoon of oil in a large pan over medium heat (omit if there’s leftover oil). Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer (make sure there’s not too much oil in the pan still—just 1 tsp). Cook for 4-5 minutes or until just thickened.
Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.