For the chicken in a large bowl toss the chicken with the soy sauce, sugar, sesame oil, egg, salt, and pepper until combined and place in the refrigerator while prepping up everything else.
For the sauce whisk together the vinegar, water, soy sauce, sugar, honey, oyster sauce, and Thai chiles until combined and set aside.
Next, take the chicken out of the fridge and mix it with corn starch and flour until completely combined and then add 1 piece of chicken at a time until half of it is in a deep fryer or a large pot or wok with cooking oil at 350°. Cook the chicken in 2 batches so that it does not stick together.
Set the chicken aside on a plate or sheet tray lined with paper towels to drain off any excess oil.
For the sauce, drain off all of the frying oil and add 2 tablespoons of sesame oil and stir fry the onions, garlic, and ginger over medium-high heat for 1 to 2 minutes.
Next, add the pre-mixed sauce into the wok and bring to a boil. Immediately pour in the water mixed with corn starch and mix to thicken the sauce.
Once thick, add in the cooked fried chicken and toss until coated in the sauce.
Serve with sesame seeds and green onions.
