To a ziplock bag, add flour, cornstarch, sprinkle of salt, and sprinkle of black pepper to taste. Mix together.

In a deep bowl, whisk together eggs, sprinkle of salt, and sprinkle of black pepper to taste.

Add all the chicken into the wet batter.

Take out the chicken one piece at a time, letting the wet excess drip off and transfer to the ziplock bag. Once all the chicken is in the bag, seal it tightly and shake it around well until each piece is coated evenly. Take out the chicken, shaking any excess dry batter off and set aside.

Over medium-high heat to a saucepan, add soy sauce, honey, ketchup, rice vinegar, brown sugar, red pepper flakes, sesame oil, and minced garlic. Mix together, bring to a simmer, and then lower the heat. Combine the water and cornstarch and pour in the pan to thicken the sauce into a glaze. Once it coats the back of spoon, take off the heat and transfer to a large bowl. Set aside.

To stir-fry the veggies, add sesame oil to a pan over medium-high heat. Once hot, toss in the bell peppers and green beans. Sauce for about 5 minutes or until golden.

Heat vegetable oil to 350°F in a frying pan. Drop the breaded chicken in, making sure not to overcrowd. Fry in two batches. Once golden, about 5 to 6 minutes, take out of the oil and drain on a wire rack.

Toss the chicken in the sauce/glaze along with the veggies and sesame seeds.

Enjoy with rice or noodles.