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Pour marinade ingredients directly into diced chicken container and mix well. Marinate in refrigerator for at least 30 minutes.
Combine all sauce ingredients (except cornstarch and water) in a saucepan and bring to a boil. Reduce sauce for about 5 minutes. Dissolve cornstarch in water and stir into sauce. Cook until sauce has thickened, about 2 minutes. Set aside.
Add cornstarch, salt, and pepper to marinated chicken and mix well with your hands until chicken is evenly coated.
Heat oil in a nonstick skillet over medium-high heat and fry diced chicken in a single layer in small batches for about 4–5 minutes. Once browned, let chicken drain on a paper towel.
Stir chicken into sauce and transfer to serving dish. Sprinkle with green onions and sesame seeds.
Serve chicken with sautéed vegetables and steamed rice.