In a small saucepan, combine ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon chili flakes. Heat over low flame for about 5 minutes, stirring gently until the mixture thickens slightly and the ingredients meld together. Set it aside to keep warm while you fry the eggs.

In a large skillet, pour in 2 tablespoons of vegetable oil and heat over medium-high heat. Allow the oil to shimmer and become fragrant, which should take about 2 minutes.

Crack 4 fresh eggs into the hot skillet, ensuring enough space between each egg. Fry them for about 3 to 5 minutes, or until the whites are golden brown and crispy while the yolks remain runny.

Once the eggs are cooked to your liking, carefully use a spatula to transfer them onto a plate. Generously drizzle the warm spicy sweet and sour sauce over the fried eggs.

Sprinkle sliced green onions and sesame seeds over the top for a pop of freshness and serve immediately.