In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce and 1 tsp sesame oil. Let it marinate for at least 10 minutes while you prepare the other ingredients.

In a separate shallow bowl or dish, whisk together the 1/2 cup cornstarch, flour, salt, and pepper. In another shallow bowl, lightly beat the egg.

Heat the vegetable oil in a large skillet or wok over medium-high heat. The oil is ready when a drop of water sizzles.

Working in batches, dip each piece of marinated chicken first into the beaten egg, letting any excess drip off, then dredge it thoroughly in the cornstarch mixture, shaking off any excess.

Carefully place the coated chicken into the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through.

Remove the cooked chicken with a slotted spoon or tongs and place it on a wire rack or paper towel-lined plate to drain. Repeat with the remaining chicken.

While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the 1/3 cup soy sauce, honey, rice vinegar, 1 tbsp toasted sesame oil, minced garlic, and grated ginger. In a separate tiny bowl, mix the 1 tbsp cornstarch with 2 tbsp of water to create a slurry.

Carefully drain most of the frying oil from the skillet, leaving about 1 teaspoon. Return the skillet to medium heat. Pour in the sauce mixture and bring it to a simmer.

Once simmering, whisk in the cornstarch slurry. Continue to cook, stirring constantly, for 1-2 minutes until the sauce has thickened enough to coat the back of a spoon.

Turn off the heat. Add the crispy cooked chicken to the skillet and toss gently to coat every piece evenly in the delicious sesame sauce.

Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and broccoli for a complete meal.