1Rinse chicken & cut into 1 - 1 1/2 inch cubes. Set aside.
Preheat deep fryer to 325 degree. Or can add enough oil to fry in a deep skillet.
In a medium bowl, mix all sauce ingredients & set aside. Only use 1/2 cup of water to start.
2In another bowl, mix all batter for chicken, until smooth. It should be thick, but not so thick that it won't smoothly coat chicken. My measurements work perfectly for me. If too thick for you, add a little more water.
3Once oil is hot, dip each piece of chicken and drop into fryer. ( May have to fry in batches ) depending on size of fryer. Fry for roughly 10 - 15 minutes or until golden and cooked through - I always test a piece.
4Drain on paper towels. Repeat with remainder of chicken.
5While chicken is cooking, prepare sauce and rice if serving.
In a wok or skillet, bring sauce ingredients to a boil and simmer until thickening. I always add more water until I get right consistency. Up to you how thick you like your sauce.
6Once chicken is finished cooking, place in a bowl and I pour some sauce over the chicken and carefully toss in the bowl, until chicken is coated. Can dip each piece, but my method is quicker.
7Serve over rice if preferred and sprinkle with fresh cut green onions and more sesame seeds if desired.