To make the sauce mix all the SAUCE ingredients in a medium bowl. Set aside.

Mix flour and cornstarch in a shallow bowl.

Pat dry the chicken and add the chicken pieces to the flour mixture and toss to coat well.

In a deep skillet or saucepan, heat 3 inches of oil to 350 degrees F, and add the chicken in batches, frying until golden brown. Remove and set aside on a plate or wire rack. I don't recommend using paper towels as usually it softness the coating on the meat.

In a large wok or skillet, over medium-low heat, add 1 tablespoon of sesame oil, and once hot add the garlic, ginger, and red pepper flakes, stir and cook for 30 seconds.

Increase heat to medium.

Add the chicken and the prepared SAUCE and toss to coat quickly for the sauce to thicken, cook 2-3 minutes.

Serve with rice, and garnish with red pepper flakes, a bit of green onion, and sesame seeds.