Heat enough oil to fry the chicken in, in a deep skillet or pot.
Place the chicken wings in a bowl and add the eggs and soy sauce. Massage together until the chicken is coated.
Place the cornstarch, flour and pinch of salt in a bowl and mix. Coat the chicken, a few pieces at a time, pressing the flour into the chicken, making sure every piece is well-covered.
Fry the chicken in batches until golden brown, crisp and cooked through. Remove with a slotted spoon and allow to drain on kitchen paper or a wire rack set over a sheet pan.
Combine all the sauce ingredients in a pan and bring to a simmer. Cook until reduced and sticky then add the chicken.
Toss together then serve sprinkled with spring onion, sesame seeds and chopped chilli.