Place a large non-stick skillet or wok over medium-high heat and add the 1/2 cup of vegetable oil.
Pat dry the chicken pieces and lightly season with salt.
Wait for the oil to start shimmering.
Working one at a time, dredge the chicken pieces in flour, dip into beaten eggs, then dredge in flour again, pressing to coat.
Add chicken to the skillet, and cook until golden and crispy, about 2 minutes on each side. Make sure to work in batches and do NOT overcrowd the pan. Transfer to a paper towel-lined plate once done. Repeat with the remaining chicken.
Discard the vegetable oil and wipe clean the skillet. Place it back over medium-high heat and add the sesame oil.
Once shimmering, add bell peppers, chili peppers, and onion, cook stirring occasionally, until tender, about 3-4 minutes.
Add ginger, garlic, and black beans. Stir to combine, cook for 30 seconds.
Stir in the fried chicken and Thai sweet chili sauce, for about 1-2 minutes.
Mix Sauce ingredients in a bowl and add to the pan.
Stir and cook for 1-2 minutes.
Serve immediately, garnished with green onions, sesame seeds.
Serve with rice.