Cut chicken into 1-inch pieces and toss with beaten eggs in bowl. Set aside.
In another bowl whisk together the flour, cornstarch, salt and white pepper.
In a small saucepan add the honey, soy sauce, vinegar, 2 tablespoons water and sesame oil. Bring to a boil over medium heat. Mix cornstarch with 1 tablespoon water and whisk into boiling honey sauce. Turn heat to medium and cook until thickened. Turn off the heat.
Heat 2-3 inches of oil in deep skillet or Dutch oven over medium heat to 350°F.
Drain chicken and egg in sieve and discard egg. Transfer dry ingredients to a sealable bag and add drained chicken pieces. Seal and toss to coat chicken evenly. Otherwise, toss drained chicken pieces in dry ingredient bowl (I find it's less of a mess tossing in the bag) to coat chicken.
Fry chicken in several batches. Shake excess flour mixture from chicken pieces and fry in hot oil for 5 minutes, turning to cook until light golden.
Drain chicken on paper towel lined baking sheet (with wire rack) and continue cooking remaining chicken in batches.
Transfer crispy chicken pieces to a large bowl, pour honey sauce over and toss with rubber spatula to coat evenly. Transfer to serving platter and top with green onion, red chili (optional) and sesame seeds. Serve with steamed rice.