Mix eggs and cornstarch in large bowl. Dip chicken into mixture, coating well. In large nonstick skillet, heat oil over medium-high heat. Add chicken, half at a time, and cook about 5 minutes or until browned. Drain on paper towels and keep warm.
Bring water to a boil in large saucepan; cook bean sprouts 3 minutes; drain. Cut cucumber into thin strips with a vegetable peeler. Toss bean sprouts, cucumber, radishes and green onion; place on serving dish and arrange chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds, red pepper and green onion tops.