In a mixing bowl, combine all of the sauce ingredients, stir until there is no lump from the cornstarch. Set aside.

In a pan, heat cooking oil over medium high heat. Toss and coat chicken into a cornflour until fully coated. Shake the chicken to remove excess cornflour.

Cook chicken until golden brown. Discard the oil leaving about one tbsp, then sautee garlic and ginger for 3 minutes then pour the sauce mixture in to a pan.

Bring to boil and stir occasionally until the sauce is thicken. Once the sauce thicken, add cooked chicken and stir until the chicken is coated. Transfer to a plate and garnish it with sesame seed and green onion. Best serve it with warm rice. Enjoy!