Directions

1. In a large bowl, combine the cornstarch and flour. Dip the chicken pieces into the beaten eggs, then coat them in the cornstarch-flour mixture. Ensure each piece is well-coated.

2. Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (about 350°F), fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken from the oil and drain on paper towels.
3. In a small bowl, whisk together the honey, soy sauce, ketchup, rice vinegar, and sesame oil. Taste and season to your liking if necessary. In a separate bowl, mix the cornstarch and water to create a slurry.
4. In a saucepan over medium heat, combine the honey sauce mixture and water. Bring to a simmer. Add the cornstarch slurry to the saucepan and cook until the sauce thickens about 2-3 minutes. Remove from heat and set aside.
5. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the bell pepper and green beans, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
6. Add the fried chicken pieces to the skillet with the vegetables and pour the sauce over the top. Toss everything together until well-coated and heated through. Garnish with sesame seeds and sliced green onions.