- In a glass or stainless steel bowl, combine marinade ingredients and mix well. Add cut-up chicken and toss to coat evenly. Let marinade, covered, for ½ hour in the refrigerator.
- In a small Teflon-coated frying pan, heat sesame seeds over moderate heat. Stir or toss frequently to prevent burning. Pan roast until light brown and crispy. Remove from heat and set aside.
- Meanwhile, combine the dry batter ingredients and mix thoroughly. Beat egg, add oil and water and mix thoroughly. Add the dry ingredients and make smooth batter. Batter should be thick enough to cling to the chicken but thin enough to flow around the pieces. Set batter aside.
- Heat ½-inch of oil in wok to moderate heat (about 325°F). Using a fork, tongs or chop sticks, remove pieces of chicken from the marinade and dip in batter to coat evenly. Drain excess batter. Fry in hot oil, 3 to 4 minutes pr side or until a nice golden brown. Place fried morsels on drainage rack or on paper towels to drain off any excess frying oil. Set aside.
- In a saucepan large enough to hold all of the chicken morsels, combine the sauce ingredients and warm over moderate heat. Bring to a boil while stirring; reduce heat and simmer until sauce thickens slightly. Remove from heat. Add half of the toasted sesame seeds and stir to combine. Add chicken morsels and fold gently to coat evenly with the sauce. Pour into serving bowl.
- Sprinkle with the remaining sesame seeds and garnish with the sliced scallions.