Heat the oil in a deep skillet over medium-high heat.

Dip the cubed chicken, one at a time into the beaten eggs, then dredge in the cornstarch, pressing to coat.

Gently place the chicken in the hot oil, working in batches, fry until the chicken is golden brown. Drain on paper towel, toss with chili sauce.

Serve over rice sprinkled with sesame seeds (optional).