To a dry skillet, add the sesame
seeds. Heat over medium heat, and stir until slightly fragrant, about 2-3
minutes. Remove from heat and transfer to bowl. Set the seeds aside.

In a medium bowl, whisk together the eggs, salt and pepper. Set aside.

In another bowl, combine the flour and corn starch. Stir together with fork and set aside.

Working in small batches, dredge the chicken pieces first in the egg wash, then into the flour mixture, shaking of any excess coating. Place the coated chicken pieces on a pan. Repeat the process until all chicken is coated.

To a large skillet or Dutch oven, heat the cooking oil over medium-high heat until it reaches 350 degrees. Place 10-12 pieces of coated chicken into the hot oil. Cook for 3-5 minutes or until the chicken is golden brown. Using a metal slotted spoon, remove the chicken from the oil and place on a sheet pan with a rack to drain off any excess oil and to keep the chicken crisp. Repeat until all the chicken is cooked.

While chicken is cooking, add the olive oil to a large skillet and heat over medium-high heat. Add in the garlic and cook for 2-3 minutes, or until golden and aromatic. Reduce heat to low and whisk in the ketchup, honey, soy sauce, brown sugar, rice vinegar, sesame oil, chili sauce and corn starch. Heat over low until sauce comes to a low simmer.

To the simmering sauce, add in the cooked chicken, and stir together to coat well. Garnish with the toasted sesame seeds and sliced green onions. Serve over rice, if desired.