Heat vegetable oil in a deep fryer or large saucepan to 375°F (190°C).

In a medium bowl, whisk the eggs. Place cornstarch in another bowl. Dip chicken pieces in egg mixture, then roll in cornstarch until fully coated.

Fry chicken in batches for 4u20135 minutes, or until crispy and golden brown. Drain on paper towels.

In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, chili garlic sauce, water, and 1 teaspoon cornstarch.

In a clean wok, sauté garlic and ginger over medium heat for 30 seconds until fragrant.

Pour sauce mixture into the wok. Simmer until it thickens and becomes a glossy glaze.

Add fried chicken to the wok and toss until every piece is coated in the sweet and spicy sauce.

Transfer General Tso Chicken to a serving platter. Garnish with sliced green onions and sesame seeds.