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In a mixing bowl, whisk together all the ingredients for your sauce until combined. Set aside.
Once your chicken is chopped, sprinkle it with a bit of salt and set aside while you make your dredging assembly line.
Beat your egg into a shallow bowl or dish. In another shallow bowl or dish, add the corn starch, flour, salt, pepper, garlic granules, and cayenne pepper. Stir with a fork to combine.
Add enough oil to a skillet to cover the pan, then heat the oil over medium heat.
In batches, coat your chicken pieces in egg, letting the excess drip away. Then toss them in the flour mixture to coat. Then add them to the hot oil. Continue this process until all the chicken is coated and cooking.
You'll need to keep an eye on the first pieces of chicken as you add more. Turn them occasionally to get them browned and crispy on all sides. When the pieces are chicken are cooked through, remove them to a paper-towel lined plate.
Pour out any excess oil from your skillet and return it to the heat. Pour the sauce into the pan and bring it to a boil. Let it bubble away for a few minutes until it thickens. Then add the chicken pieces back in and toss to coat. Turn the heat off, and sprinkle over your sesame seeds before serving.
Serve hot with rice. To add a pop of green freshness, scatter over some chopped scallion.