Begin by setting up a dredging station. To do so, beat the eggs in a large bowl and set aside. In another bowl, whisk together the flour, salt, and pepper; set aside. Lastly, toss the chicken pieces with the corn starch and set aside.
In a deep skillet or pot, add enough vegetable oil to deep fry the chicken pieces. Bring the oil to proper frying temperature, somewhere between 350-375 degrees.
In the meantime, shake off the excess corn starch and add the chicken pieces to the eggs. Toss to coat.
Remove the chicken from the eggs and toss into the flour mixture. Toss well to coat each piece.
When the oil has reached the right frying temperature, carefully fry the chicken pieces in batches. Once a golden brown crust has been achieved, drain onto a paper towel-lined baking sheet.
In the meantime, in a sauce pan, add the sesame oil, garlic, ginger, chili flakes, and dried onion flakes. Sauté on a medium heat for 2 minutes.
Add the chili sauce, tomato paste, brown sugar, vinegar, and water. Stir together and bring to a low boil. Turn off the heat and allow to rest.
Once the chicken has been fried, transfer to a large bowl, add the green onions and sesame seeds, and toss with the sauce.
Transfer the entire chicken dish to a large lightly oiled skillet. Bake at 350 degrees for 15 minutes.