In a medium bowl, combine cornstarch, gluten-free flour, salt, and pepper. In another bowl, whisk eggs and 2 tbsp GF soy sauce.

Dip chicken pieces into the egg mixture, then dredge in the cornstarch mixture to coat evenly.

Heat 2-3 tbsp avocado oil in a large skillet or wok over medium-high heat. Fry chicken pieces in batches until golden brown and crispy, about 4–5 minutes per side. Transfer to a plate lined with paper towels.

Wipe the skillet clean. Sauté minced garlic, grated ginger, and red pepper flakes for 30 seconds until fragrant.

In a small bowl, whisk together ½ cup GF chicken broth, ¼ cup GF soy sauce, rice vinegar, brown sugar, and hoisin sauce.

Add the sauce mixture to the skillet and bring to a simmer. In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir it into the simmering sauce until thickened, about 2–3 minutes.

Return fried chicken to the pan, tossing to coat evenly with sauce. Garnish with sliced green onions and sesame seeds. Serve hot and enjoy.