Pat the chicken dry and season with salt.
Heat the oil in a wok over med-hi
Add chicken and saute to brown all sides and cook for a few minutes. I like to cook it in two batches and remove to a plate.
Once browned return all the chicken to the wok and toss to continue cooking through.
Stir the sugar into the soy sauce and add to wok.
Combine cornstarch and dissolve in water.
Add to the pan and let the sauce thicken tossing the chicken until fully cooked.
Stir frequently.
Serve topped with chives and sesame seeds.
Pour all of the sauce over the chicken.
