In a large bowl, combine the flour, salt, and black pepper. Toss the chicken pieces in the flour mixture until evenly coated.

Dip each floured chicken piece into the beaten eggs, then roll in panko breadcrumbs until fully coated.

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the chicken pieces in batches, frying until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.

In a small saucepan, combine honey, soy sauce, rice vinegar, garlic, and ginger. In a separate bowl, mix cornstarch and water until smooth, then add to the saucepan. Cook over medium heat, stirring constantly until the sauce thickens, about 3-5 minutes.

In a large bowl, toss the fried chicken pieces with the honey sauce until well coated.

Serve immediately, garnished with sesame seeds or chopped green onions if desired.