Mix the cornstarch, eggs, salt and pepper together. Stir in the chicken. In a Dutch Oven or heavy pot, heat 2 inches of vegetable oil on medium heat. When the oil reaches 350°F, fry the pieces of chicken until crispy and golden brown. Transfer the chicken pieces to paper towels and drain.

In a large skillet, heat the sesame seeds on medium-high heat. Once the seeds are lightly toasted, turn the skillet upside down and shake the skillet several times. Place the sesame seeds in a small bowl.

Heat a small amount of olive oil in the same skillet on low heat. Stir in the garlic. Cook for about 1 minute, stirring frequently. Mix in the sesame oil and rice vinegar. Add the honey, brown sugars, ketchup, chili sauce, and sesame oil. Combine the cornstarch and water. Stir into the sauce mixture until it thickens.

In a skillet, add the chicken. Mix the sauce with the chicken and stir. Garnish with the scallions, toasted sesame seeds and the garnish. Serve with rice or Chinese noodles