In a medium to large-sized shallow bowl, combine flour and cornstarch.

In another bowl, whisk together eggs, salt, and pepper until well mixed.

Dip each piece of chicken into the egg mixture first, then into the flour mixture, and place on a large plate until all pieces are coated.

In a deep pot, add about 3-3.5 inches of oil and heat it to 350 degrees Fahrenheit.

Fry the chicken in batches, adding about 8 pieces at a time, for approximately 5 minutes or until golden brown and crispy. Remove and place on a paper towel-lined plate.

In a separate bowl, mix together honey, hoisin sauce, soy sauce, ketchup, brown sugar, rice vinegar, 1 tablespoon of sesame oil, and cornstarch.

In a large pan, heat 1 teaspoon of sesame oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the sauce mixture to the pan and let it simmer for about 3 minutes until thickened.

Add the crispy chicken to the pan and toss until fully coated.

Drizzle the remaining sesame oil over the top, and sprinkle with sesame seeds and sliced green onions. Serve immediately!