Begin by cutting the boneless chicken breasts into 1-inch pieces, ensuring they are of uniform size for even cooking.

In a separate bowl, beat the eggs, seasoning them lightly with salt and pepper. Combine the all-purpose flour and cornstarch in another dish, mixing well.

Dip each chicken piece into the beaten eggs, allow excess to drip off, then transfer to the flour and cornstarch mixture. Toss to coat.

Heat vegetable oil in a large skillet over medium-high heat, aiming for 350°F. Fry chicken pieces in batches for about 5 minutes until golden brown.

In a medium bowl, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and cornstarch. Whisk until smooth.

In the same pan, reduce heat to medium and add minced garlic, sauté briefly until fragrant. Pour in the sauce mixture and simmer for 3-4 minutes until thickened.

Add the fried chicken to the sauce, tossing gently to coat. Garnish with sesame seeds and green onions, then serve immediately.