In a medium bowl, combine the chicken pieces with soy sauce. Stir to coat evenly, and let it sit for about 10 minutes.

In a separate shallow dish, whisk together the cornstarch, flour, salt, pepper, and garlic powder. In another shallow dish, beat the eggs.

Dip each piece of chicken into the beaten eggs, letting any excess drip off. Then, dredge the chicken in the flour mixture, pressing gently to make sure it's fully coated.

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding the pan.

Fry the chicken for about 5-7 minutes per side, until it's golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.

Sprinkle the sesame seeds over the hot, crispy chicken.