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Mix all teriyaki sauce ingredients in a small saucepan. Cook over low heat and stir slowly until sugar has dissolved. Remove from the stove and set aside.
Cut the chicken into bite-size pieces. If using lean breast meat, use the blunt edge of the knife to gently hit the chicken pieces to tenderise. Marinade with salt and pepper. Lightly brush the chicken on all sides with cornstarch.
Heat up cooking oil in a pan over medium high heat. (Use slightly less oil if cooking with chicken thigh). When oil is hot, slowly add the chicken pieces and fry until brown on both sides.
Add the teriyaki sauce. Let the sauce reduce until the chicken pieces are coated with a nice glaze. Garnish with sesame seeds and serve.