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In a medium bowl, combine all the SAUCE ingredients and set aside.
Whisk cornstarch flour, salt, and black pepper in a large, shallow bowl.
Add beaten eggs to another bowl.
Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
Dip the chicken pieces into the beaten eggs.
Add the chicken chunks to the cornstarch mixture and toss until well coated.
Take each piece and repeat the process; dip it again in the beaten eggs and toss it in the cornstarch mixture. Work in batches. Arrange the pieces on a plate and let them rest for 10 minutes if you have time.
Cook it in batches in the hot oil until golden and crispy.
Remove to a plate and set aside.
Discard the oil, add the chicken back to the pan, and toss with the sauce.
Serve it with a sprinkling of green onion and sesame seeds if you'd like to.