Combine all the ingredients for the the sauce and bring to a boil.
Sprinkle coarsely ground salt and pepper lightly on both sides of the chicken, and sprinkle extra black pepper.
Cut the chicken into about 8 bite size pieces.
Coat the chicken with flour and shake off the excess.
Heat the oil for deep-frying. To check the right temperature for frying, put the chopsticks in the oil to see when the bubbles form around the chopsticks.
Place the chicken pieces in one by one and deep-fry over a medium heat. Move the chicken pieces in the oil periodically.
When the chicken pieces start to come up to the surface, increase the heat to high. Fry the chicken until crispy.
Take the chicken out and drain off the oil well.
Coat the fried chicken with the prepared sauce in Step 1.
Transfer the chicken to a plate and sprinkle with sesame seeds.
Place into a serving dish, drizzle the leftover sauce over the chicken and serve.
Story Behind this Recipe
I usually make this dish with chicken wings, but I used thigh meat instead. It is easier to eat.
As soon as you coat the chicken with sauce sprinkle on the sesame seeds. Otherwise the sesame seeds won't stick. If you prefer to coat the chicken pieces thickly with sauce, boil it down a little first. If you find the sauce too sweet, adjust the sugar to your liking.