In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons cornstarch, and soy sauce. Mix well and set aside.
To make the sauce, combine the soy sauce, water, honey and brown sugar in a bowl and mix well. In a skillet, heat the canola oil over medium high heat and cook the ginger and garlic until soft. Pour in the soy sauce mixture and cook, stirring occasionally. While the sauce is slowly cooking, combine the cornstarch and water in a small bowl to make a slime. Slowly add the cornstarch slurry to the pan while constantly stirring the pan. Cook over medium heat until the sauce thickens. Add sesame oil and mix well.
To make the fried chicken, whisk together the all-purpose flour and remaining cornstarch and add to the prepared bowl of chicken. Combine well. Heat about 2 inches of frying oil to 375 degrees Fahrenheit and fry the chicken in batches. Fry for about 3 minutes and remove from oil. Place the chicken on the drying rack for about 5 minutes. Fry chicken another time for another 2 minutes or until golden brown and crispy Remove from oil and drain excess oil.
Add the fried chicken to the pan with the cooked sauce and mix well. Top with sesame seeds and green onions.
