Prepare the Sauce: In a bowl, combine all the sauce ingredients (soy sauce, ketchup, honey, brown sugar, sesame oil, rice vinegar, sweet chili sauce or red pepper flakes, garlic, and cornstarch). Whisk until well combined and set aside.
Prepare the Chicken: In a wide, shallow dish or pie plate, whisk together the eggs, cornstarch, salt, and pepper until well combined. In a separate wide, shallow dish, place the flour.
Working in batches, coat the chicken pieces first in the egg and cornstarch mixture, then dredge them in the flour, shaking off any excess. Place the coated chicken pieces on a clean plate.
Heat the canola oil in a large skillet over medium heat. Once the oil is hot, use tongs to add the coated chicken pieces to the pan. Cook the chicken until browned and cooked through, stirring and flipping as needed to ensure even cooking, about 10 minutes. Be gentle when flipping to keep the coating intact. If the chicken browns too quickly before cooking through, reduce the heat slightly.
Once the chicken is cooked, move the pieces to one side of the pan. Pour the prepared sauce into the other side of the pan and cook, stirring, until the sauce thickens, about 1-2 minutes. Then, gently toss the chicken with the sauce until well coated. For a stickier coating, continue cooking for an additional 2-3 minutes over low heat, if desired.
Serve: Serve the sesame chicken immediately over cooked white or brown rice. Garnish with chopped green onions and sesame seeds.