Preheat your oven to 425 degrees. Add a baking rack to a large baking sheet and lightly spray with oil to keep the chicken from sticking.

Add the cubed chicken, cornstarch, flour, seasoning, and the beaten egg in a large ziplock bag or Tupperware. Seal it tight with a lid and shake really well until the chicken is well coated.

Place the chicken in an even layer on the baking rack and spray lightly with more oil. Bake for 15 minutes, flip, and cook another 10 minutes until fully cooked and crispy.

Meanwhile, make the honey sesame sauce. Add all the sauce ingredients except the sesame seeds and cornstarch to a small pot. Turn the heat to medium low and whisk well. Let it come to a gentle simmer for a few minutes.

If you'd like to make it thicker, add the cornstarch and water mixture and whisk constantly for 2-3 minutes until the sauce turns glossy. Once it's glossy, remove it from the heat and mix in the sesame seeds.

Place the cooked chicken in a large bowl and pour the honey sesame sauce over it. Mix gently. Serve immediately with rice and your choice of veggie. Top with toasted sesame seeds and sliced green onion.