In a shallow dish, stir together 2 large eggs with salt and pepper.

In another shallow dish, like a pie plate, whisk together the flour, 1/3 cup of cornstarch, salt and pepper.

Dip each piece of chicken into the flour mixture until fully coated, then carefully dip into the egg mixture allowing the excess to drip off. Dip the chicken back into the flour, until completely coated. Set on the wire rack and repeat the process with all of the chicken.

Add 3-inches of oil to a deep, heavy bottomed pot and heat over medium heat to 350 degrees. The food should sizzle when it hits the oil. Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden. Use a large slotted spoon to transfer chicken to the wire rack to drain and cool. Repeat with the remaining chicken.

Meanwhile, add chicken stock, lemon juice, lemon zest, sugar and red pepper flakes to a small saucepan and simmer. In a small bowl, stir together cornstarch and water and pour into the lemon sauce to thicken.

Once the sauce is thickened, toss the chicken in the lemon sauce. Stir in the lemon zest. Sprinkle with sesame seeds and sliced green onions and serve.