Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In 2 separate bowls, place cornstarch and well beaten eggs. Dip chicken into eggs and then coat in cornstarch.

Heat canola oil in a wok or large skillet over medium-high heat and cook chicken in batches until browned. Place on a paper towel lined plate. Set aside. Remove remaining oil and wipe with paper towel.

To the wok or skillet add honey, soy sauce, ketchup, Thai chili sauce, brown sugar, rice wine vinegar, sesame oil, minced garlic, ginger and mix well.

Place wok or skillet over high heat and add sauce. Bring to a boil and cook for 3 minutes over medium high heat. Add partially cooked chicken and cook, stirring frequently for 3-5 minutes or until the sauce becomes thick and glazed or the consistency of maple syrup. Taste it for a balance of sweet and sour and add more vinegar or brown sugar if needed. Garnish with toasted sesame seeds. Serve over rice.