1. In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, brown sugar, oyster sauce, ketchup, rice vinegar, sesame oil, garlic, ginger, Chinese five spice powder, black pepper, and optional red food coloring.

2. Reserve 1/4 cup of the sauce in a separate bowl for later.

3. Add the chicken pieces to the remaining sauce and toss to coat well.

4. Cover and refrigerate for 30 minutes, or up to 4 hours for deeper flavor.

5. Heat the neutral oil in a large skillet over medium-high heat.

6. Remove the chicken from the marinade and place it in the skillet in a single layer.

7. Cook for 4 to 5 minutes, then turn and continue cooking until the chicken is nearly cooked through.

8. Pour the reserved sauce into the skillet.

9. In a small bowl, stir together the cornstarch and water until smooth.

10. Add the cornstarch slurry to the skillet and stir well.

11. Reduce the heat to medium and cook for 2 to 3 minutes until the sauce thickens and coats the chicken.

12. Remove from the heat and garnish with sliced green onions and sesame seeds.

13. Serve hot over cooked white rice.