Prepare the Chicken: Cut boneless, skinless chicken breasts into bite-sized cubes, then season with salt and pepper. Toss the cubes with beaten eggs, ensuring they're well-coated.

Coat with Cornstarch: Sprinkle cornstarch over the chicken, covering each piece thoroughly.

Heat the Oil: In a skillet, heat vegetable oil over medium-high heat until hot.

Fry the Chicken: Cook the chicken in batches for 5-6 minutes until golden and crispy. Set aside on a paper towel-lined plate.

Make the Sauce: In a bowl, whisk together reduced-sodium chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, red pepper flakes, and toasted sesame oil.

Sauté Aromatics: In the same skillet, add a bit more oil and sauté the white parts of green onions, minced garlic, and fresh ginger until fragrant, about 1 minute.

Combine Sauce and Chicken: Add the sauce mixture to the skillet, bringing it to a simmer for 2-3 minutes until slightly thickened.

Toss and Garnish: Return the crispy chicken to the skillet, tossing it in the sauce until well-coated. Garnish with the green parts of green onions before serving.