Combine flour and cornstarch in a shallow basin of moderate to large size.

Whisk the eggs in a another bowl, then season with salt and pepper.

Using tongs, dip each piece of chicken into the egg mixture, and then coat it in flour. Transfer to a big plate. Continue after all of the chicken.

Add around 3 to 3 1/2 inches of oil to a deep pot (one that will work well for frying) and heat the oil on medium until it reaches 350 degrees. While the wooden spoon test can also be used, it is recommended to use a thermometer for this.*

When the oil reaches the proper temperature, add the chicken to it (no more than 8 pieces at a time to avoid packing the pot) and cook for 5 minutes, or until the chicken is crispy and golden brown. Remove from oil and transfer to a plate covered with paper towels. Continue after all of the chicken.

Drain the chicken on a dish covered with paper towels.

A bowl should be filled with the following ingredients in the meantime: honey, hoisin, soy sauce, ketchup, brown sugar, rice vinegar, 1 tablespoon sesame oil, and 2 tablespoons cornstarch. This sauce may also be made a day ahead of time.

In a large pan, heat 1 teaspoon of sesame oil over medium heat. Add the garlic and cook, being careful not to burn it, for approximately 30 seconds or until fragrant. After that, add the sauce, boil everything for approximately three minutes, and then serve.

Add the crispy chicken to the pan and thoroughly cover each piece with the sauce after it has thickened. After thoroughly coated, cover the surface with the remaining 2 tablespoons of sesame oil.

Top the chicken with sesame seeds and green onions, and serve!