Cut thawed chicken into bite size pieces, pat dry. Salt and pepper to taste (optional).
Combine the dredging ingredients in one medium sized bowl and egg wash ingredients in another bowl of the same size.
Working with one piece of chicken at a time, dredge each chicken piece first in the flour mixture, then dip in the egg, then back in the flour mixture again to coat; set aside on a plate. Repeat with each chicken piece.
In a large, heavy skillet, heat 1-2 inches deep of oil to medium-high heat, or 350 degrees Fahrenheit with a thermometer. If the oil is smoking, it's too hot.
Once the oil has come to temperature, begin frying the prepared chicken pieces, working in batches. Set the pieces in the hot oil, with some room between each of them. Fry on that side until golden brown, about 2-3 minutes. Turn, and repeat for other side. Set finished pieces onto a wire rack over a paper towel lined baking sheet, making sure the chicken pieces are elevated at least half an inch over the paper towels. Don't crowd the chicken stack it, which will steam it and make it soggy. Repeat batches until all the chicken is fried. REMOVE OIL FROM HEAT-DRAIN IMMEDIATELY OR PLACE IN A SAFE PLACE TO COOL WHERE IT CAN'T BE PULLED DOWN BY CHILDREN-OIL STAYS HOT AND DANGEROUS FOR AT LEAST ONE HOUR AFTER BEING REMOVED FROM HEAT.
Heat a shallow, dry skillet (preferably a cast iron skillet, if possible) on medium to medium-high heat.
Give sauce a quick whisk to combine any ingredients that have settled, and pour into the hot skillet, along with the dried chili pods if they haven't been added to the sauce yet; simmer for 2 minutes until sauce begins to thicken. (If you substituted flour for corn starch, simmer for 4 minutes.)
Add fried chicken pieces to thickened sauce, and toss to coat. Remove skillet from heat.
Sprinkle chicken with sesame seeds in the skillet.
Serve with steamed white, brown, or cauliflower rice and sesame seeds.