Combine the chicken with all of the marinade ingredients. Cover and refrigerate for at least 1 hour, I let it marinate overnight.
In a shallow bowl or casserole, mix potato starch with chili powder together.
Coat your pieces of chicken in the potato starch. Shake to remove excess starch. Set aside on a tray while you coat them all.
Line a large plate or tray with paper towel on it and set aside.
In a medium skillet, heat oil over medium heat until hot. Add chicken, in batches, and evenly spread the chicken across the pan. (I use chopsticks to handle the chicken since I find it easier to maneuver).
Let the chicken cook for about 2-3 minutes, until the bottom is lightly golden brown. Flip the chicken and cook for another 2-3 minutes, until golden as well.
When golden and beautiful, remove the chicken from the pan and set on the paper towel lined plate, to remove excess oil. Lightly season with salt
Repeat this process with the rest of your chicken.
In a small saucepan, mix together all of the ingredients for the sauce, bring to a boil.
Pour the sauce over the chicken and mix together to evenly coat the chicken. Be careful it’s hot!
Note: I like to put the chicken and sauce into a container, close it and shake it up to coat in sauce!
Garnish with toasted sesame seeds and green onion, serve and enjoy!