To prepare the sauce, add and mix all the ingredients into a medium size bowl and combine. Set aside.
To make the batter, add all ingredients into a medium size bowl and mix using a whisk until batter is smooth.
Add the chicken into the batter, stir to evenly coat with the batter.
Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or a stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with a spatula to prevent the chicken from clumping together.
Deep-fry the chicken to golden brown.
Remove the chicken from the oil with a strainer or slotted spoon, draining the excess oil by laying the chicken on a dish lined with paper towels. Discard the oil.
Heat up 2 tablespoons of the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic before adding the Sauce.
As soon as the Sauce thickens, add the fried chicken into the wok or skillet.
Stir continuously until all the ingredients are well coated with the sauce.
Garnish with the white sesame, and serve immediately with steamed rice or vegetables.