Marinate the Chicken:

In a mixing bowl, combine the chicken pieces with water, baking soda, and salt. Mix until the water is absorbed.

Add the egg and mix until well coated.

Sprinkle the cornstarch over the chicken and mix until each piece is evenly coated.

Drizzle the teaspoon of oil over the chicken and mix to prevent sticking. Set aside.

Prepare the Sesame Sauce:

In a bowl, whisk together ketchup, water, sugar, white vinegar, and soy sauce until well combined. Set aside.

Fry the Chicken:

Heat oil in a deep pan or wok to 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil, frying in batches to avoid overcrowding.

Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

Combine and Serve:

In a clean pan or wok, pour in the prepared sesame sauce and bring to a simmer over medium heat.

In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.

Once the sauce is simmering, stir in the cornstarch slurry and cook until the sauce thickens.

Add the fried chicken pieces to the sauce, tossing to coat evenly.

Drizzle with toasted sesame oil and sprinkle with sesame seeds. Toss briefly to combine.

Serve immediately over steamed rice or with your preferred side dishes.