1. In a medium bowl, whisk eggs. In another bowl, add cornstarch.

2. Dip chicken pieces into the egg, then coat in cornstarch, shaking off excess.

3. Heat 1 inch of oil in a large skillet or wok over medium-high heat.

4. Fry chicken in batches until golden and crispy, about 4–5 minutes per side. Drain on paper towels.

5. In a separate skillet or wok, heat sesame oil over medium heat.

6. Add garlic, ginger, and red pepper flakes, sautéing for 30 seconds until fragrant.

7. Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth, then pour into the pan.

8. Bring to a simmer, then stir in the cornstarch slurry until thickened and glossy.

9. Add the fried chicken to the sauce and toss to coat evenly.

10. Serve hot over steamed rice, garnished with sesame seeds and green onions.