Rinse pieces of chicken under cold water and set to dry for at least ten minutes. In a heavy pot, heat the canola oil over medium high heat until deep-fry thermometer reads 350*F. In a large mixing bowl, mix 3/4 cup cornstarch. Season the chicken wings with salt and pepper. Individually coat each chicken wing pieces with cornstarch and set aside. In another bowl, whisk the remaining 3/4 cup cornstarch and 3/4 cup water together to make a runny batter. Add each chicken wing one at a time to coat. Shake off excess batter and fry the chicken in batches for about 10-12 minutes, until golden brown, then drain on paper towels. Toss the crispy chicken wings in a large bowl with as much of the sauce as you would like. Transfer to a serving plate and garnish with sesame seeds, green onions and cucumber.
In the meantime, combine the sauce ingredients in a small sauce pot. Bring to a boil, then remove from heat.