Begin by cutting the boneless, skinless chicken breasts into 1-inch pieces for even cooking. In a bowl, whisk together eggs, soy sauce, and white cooking wine. Coat the chicken pieces in this mixture, allowing them to marinate for at least 30 minutes.

Once the chicken has marinated, discard the leftover marinade. Place corn starch in a shallow dish and toss the marinated chicken pieces in it until each piece is evenly coated.

Heat about 1/2 inch of vegetable or canola oil in a large skillet over medium-high heat. Fry the coated chicken pieces for approximately 3-5 minutes on each side until golden brown and crispy.

In the same skillet, reduce the heat to medium and pour in chicken broth, soy sauce, lemon juice, minced garlic, sugar, honey, and salt. Stir well and bring to a gentle boil.

Mix corn starch with cold chicken broth or water until smooth. Gradually add this mixture to the boiling sauce while stirring continuously, allowing it to simmer and thicken for about 2-3 minutes.

Return the crispy chicken pieces to the pan, tossing them in the sauce until well-coated. Garnish with green onions and sesame seeds and serve over rice.