Place the eggs in a bowl; add salt and pepper to taste.
Mix together the flour and corn starch and place in a shallow bowl or on a plate.
Heat 3 inches of oil in a deep pot to 350 degrees F.
Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces.
Fry 8-9 pieces of chicken at a time for 5 minutes or until browned. Repeat with all the remaining chicken.
While the chicken is cooking, make the sauce.
Heat the 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook for 30 seconds.
Whisk together the chicken broth, hoisin sauce, brown sugar, soy sauce and corn starch.
Add the liquid mixture to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
Add the chicken pieces to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions and serve.