For the chicken:
For the sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, potato or corn starch, maple syrup or brown sugar, garlic, ginger, sesame seeds, and chicken stock. Set aside.
In a medium bowl, whisk together the egg, potato or corn starch, sea salt, and some black pepper. Add the chicken and stir to coat.
In a large skillet or wok, add a couple of tablespoons of oil. Turn the heat on medium-high. Once the oil is hot, add 1/2 of the chicken, piece by piece. Cook the chicken on all sides until golden in color. Remove the chicken and set it on a plate. Repeat until all the chicken has been browned.
Drain the oil from the pan, add the chicken back in, and pour in the sauce. Bring the sauce to a boil and then reduce the heat to a simmer. Cook for 10 minutes or until all the chicken pieces are cooked through, remembering to stir as the sauce thickens. Taste and adjust seasoning if necessary.
Serve the chicken over steamed white rice and veggies if you like and top with a sprinkle of scallions and sesame seeds.