Step 1: Prepare the Chicken

Cut chicken breasts into 1-inch pieces and pat dry with paper towels (removing excess moisture helps achieve maximum crispiness). In a medium bowl, beat eggs. In a separate bowl, mix cornstarch, salt, and pepper. Dip chicken pieces in beaten eggs, then dredge in the cornstarch mixture until fully coated.

Step 2: Fry the Chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Test if oil is ready by dropping a small piece of batter – it should sizzle immediately. Working in batches to avoid overcrowding, fry chicken pieces for 3-4 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer to a paper towel-lined plate to drain excess oil.

Step 3: Prepare the Sesame Sauce

In a small bowl, mix cornstarch and water to create a slurry. In a saucepan, combine honey, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat for 2-3 minutes. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. It should coat the back of a spoon.

Step 4: Combine Chicken and Sauce

Return the crispy chicken to the skillet or wok. Pour the sesame sauce over the chicken and toss gently to coat each piece evenly. Cook for 1-2 minutes until everything is hot and well combined.

Step 5: Finish and Serve

Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles to enjoy the optimal texture contrast between the crispy chicken and the glossy sauce.