Cut the chicken into thin slices. In a bowl, coat thoroughly with cornstarch. Fry in hot oil for 3 minutes on each side until golden and crispy. Set aside on a plate with a paper towel.
Add ginger and garlic to pan and stir for about 30 seconds. Immediately add the soy sauce, water, sesame seeds and sugar. Bring to a boil.
In a bowl, mix 1 tbsp cold water and 2 tbsp cornstarch and add to the sauce. Stir for about a minute and immediately add the scallions and prepared meat. Stir well so that the chicken is completely covered with the sauce.
