On a shallow plate, whisk together flour, cornstarch, and a pinch of salt until smooth.
Transfer the beaten eggs to another shallow plate.
Dip the chicken pieces in the beaten egg mixture. Then transfer it to the flour mixture, turning to coat. Shake to remove any excess.
Working with 2-3" of oil at a time, let it get nice and hot. Cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Transfer the cooked chicken to a paper-towel-lined plate. Working in batches, repeat until all the chicken's been fried.
Toss the chicken with the sauce. Serve the chicken over a bed of freshly cooked white rice. Top with thinly sliced green onions, and toasted sesame seeds for garnish.