Cut the boneless, skinless chicken breasts into bite-sized pieces.

In a bowl, whisk together the eggs, salt, and black pepper.

Add the chicken pieces to the egg mixture, ensuring they are well coated.

In a ziplock bag, combine cornstarch with a pinch of salt and pepper. Add the egg-coated chicken to the bag, seal it, and shake gently until coated.

Heat vegetable oil in a deep pan over medium-high heat to about 350°F (175°C). Fry chicken pieces in batches for 4-5 minutes until golden brown. Drain on a wire rack.

In a skillet, heat 2 tablespoons of toasted sesame oil and sauté the sliced yellow bell pepper and green beans for about 3-4 minutes.

In a saucepan, combine 2 tablespoons of toasted sesame oil, soy sauce, honey, minced garlic, and ginger over low heat. Simmer for 2-3 minutes, then thicken with cornstarch mixed with water.

Combine the crispy chicken with the sautéed vegetables, pour the sesame sauce over, and toss gently.

Serve the Honey Sesame Chicken on a platter, garnished with sesame seeds and your choice of jasmine rice or noodles.