Season the chicken pieces with salt and pepper.
Coat each piece in cornstarch, then dip into beaten eggs.
Heat oil in a pan over medium-high heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
In a separate pan, sauté the minced garlic until fragrant.
Add honey, soy sauce, rice vinegar, water, and sesame oil. Stir well.
Bring the sauce to a simmer, then stir in the cornstarch slurry. Cook until thickened.
Toss the crispy chicken in the sauce until well coated.
Garnish with sesame seeds and chopped scallions. Serve hot.