Set up three shallow dishes: combine flour, cornstarch, salt, and pepper in one bowl, beat the eggs in another, and have a clean plate ready for coated chicken pieces.

Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into beaten eggs, and finally back into the flour mixture for a second coat. Let the coated pieces rest on a wire rack for 5 minutes.

Heat about 2 inches of oil in a heavy-bottomed pot to 350°F. Fry chicken pieces in batches of 6-8 pieces for about 4-5 minutes until deep golden brown and the internal temperature reaches 165°F.

While the chicken rests on paper towels, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, garlic, ginger, and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly until the mixture thickens to a glossy consistency, about 2-3 minutes. Remove from heat and stir in sesame seeds.

Add the crispy chicken to the warm sauce and toss gently until every piece is beautifully glazed. Garnish with sliced green onions and serve immediately.