Mix all sauce ingredients except the cornstarch-water slurry into a small saucepan over medium heat for 2-3 minutes.

Once the sauce has come to a simmer, whisk the sauce while slowly pouring in the cornstarch slurry, continuously stirring until well combined. Let this sauce continue to cook for 4-5 minutes. Once thickened, remove from the heat and set it aside for now.

Pat your chicken pieces dry, then toss to coat in the flour and cornstarch. You can use a pie plate or a ziplock bag to toss, then shake the excess flour from the coated pieces, leaving them on a plate for now.

Warm a deep pot over medium-high heat. Add in your frying oil, using enough to cover the bottom of your pot in ½-inch of oil. Once it is nice and hot, cook your chicken in batches, cooking 3-4 minutes or until cooked through to 165-degrees F. Once cooked, remove them from the oil and let drain on a paper towel lined plate. Continue this until all chicken is cooked through.

Toss the cooked chicken with the sauce and sesame seeds, then serve immediately.