Prepare the chicken by cutting it into 1-inch pieces and marinating it in a mixture of eggs, soy sauce, and white cooking wine for at least 30 minutes.

Coat the marinated chicken in corn starch using a ziplock bag, ensuring each piece is well coated.

Heat vegetable oil in a frying pan and fry the chicken until golden brown and crispy, about 3-5 minutes per side.

Make the sauce in the same skillet by combining chicken broth, soy sauce, lemon juice, garlic, sugar, honey, and salt, and bring to a boil.

Thicken the sauce by mixing corn starch with cold broth or water, then adding it to the boiling sauce while stirring continuously.

Combine the fried chicken with the thickened sauce in the skillet, tossing to coat each piece evenly.

Serve the chicken over cooked rice, optionally garnished with sliced green onions and sesame seeds.