In a large wok, on medium heat, with a tablespoon of vegetable oil, fry ginger, with garlic. Cook, stirring occasionally until the vegetables have softened, add the sauce. Cook, stirring, until the sauce had thickened, add chicken, fresh and dry chillies. Cook, stirring, to coat the chicken pieces in the sticky sauce. When the chicken is cooked through, taste and adjust the seasoning. It should taste sweet, sour and spicy. Add spring onions. Stir to combine. Sprinkle over sesame seeds.