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Whisk soy sauce, sesame oil, water, brown sugar, rice vinegar, fresh ginger, fresh garlic, sesame seeds and half a tablespoon of cornstarch in a small bowl. Set aside.
Cut the chicken breast into 1 inch square pieces.
Whisk the egg, 2 tablespoons of cornstarch, salt and pepper in a large bowl.
Coat the chicken in the egg mixture.
Heat the canola oil in a large frying pan over medium heat until the oil is hot and bubbly.
Place the chicken pieces into the frying pan in one even layer. Cook for 3-4 minutes without intervening.
Carefully flip the chicken pieces over and cook the other side for an additional 3-4 minutes or until golden brown. (*notes)
Pour the sauce into the pan and gently toss the cooked chicken and simmmer for 2-3 minutes or until the sauce has thickened.