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Rinse baby potatoes under cold water to remove any dirt. Do not peel.
In a large pot filled halfway with water, bring to a boil over medium high heat. Optional: add salt and vinegar to the boiling water. The salt seasons the potato, and the vinegar allows the starchy potatoes to hold their shape better.
Boil baby potatoes for 20 minutes until fork tender, uncovered.
Once cooked, strain the potatoes in a colander.
In a small bowl, combine braising sauce ingredients and set aside.
Heat vegetable oil in a large non-stick pan on medium heat. Fry strained baby potatoes for 2-4 minutes until slightly brown on both sides.
Then pour the braising sauce mixture on top of the potatoes. Gently toss potatoes into sauce for 5 minutes, until sauce has thickened slightly. Remove off heat. Serve and garnish with green onions and a drizzle of sesame oil. Enjoy!