Combine cornstarch, flour, salt, and pepper in a bowl.
Dip chicken pieces into beaten eggs, then coat in the cornstarch mixture.
Heat oil in a deep pan or wok over medium-high heat. Fry chicken in batches until golden and crispy, about 5-6 minutes. Drain on paper towels.
In another pan, heat 2 tablespoons of vegetable oil. Add garlic, ginger, and chilies, and sauté for about 30 seconds.
Mix together soy sauce, rice vinegar, hoisin sauce, and sugar.
Pour the sauce into the garlic-ginger mixture and bring to a simmer.
Add the cornstarch slurry to the sauce and stir until it thickens.
Add the fried chicken to the sauce, toss to coat thoroughly.
Serve hot, garnished with green onions and sesame seeds.
Variations & Tips
If you prefer a saucier dish, double the sauce ingredients but keep the cornstarch slurry amount the same. For a healthier twist, you can bake the chicken instead of frying by placing it on a baking rack over a sheet pan and baking at 400°F for about 20 minutes. Substitute chicken with tofu for a vegetarian version, or try using shrimp for a seafood touch. Feel free to adjust the level of heat by adding more or fewer dried chilies depending on your spice preference.
