In a small bowl add the corn starch. In another bowl add the eggs. In a final bowl, combine the flour, salt, pepper, garlic powder, and paprika.

In a small mixing bowl combine the sesame oil, garlic, rice vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce.  Set aside.

Dip each piece of chicken first in the corn starch. Then dip each piece fully into the egg and finally into the flour mixture. Place on a clean plate and heat oil in a large skillet over slightly above medium heat till hot. Cook half the chicken at a time, turning a few times while it cooks till chicken is crispy and cooked through. Remove to a paper towel lined plate.

If your oil is low add a bit more in and heat again. If there are too many bits in the oil that look like they may burn if you continue cooking the second batch in it, drain oil and scrape out the bits and start over with fresh oil. Cook the second batch and remove to the paper towel lined plate.

Remove any oil from the skillet and pour in the sauce mixture. Increase heat a bit and let the sauce simmer for 4-5 minutes, whisking frequently till it reduces by at least a third and starts to look a bit sticky. Gently fold in the chicken till the sauce covers it evenly. Sprinkle with sesame seeds and green onions and serve with rice, if desired.