1. Remove giblets, rinse chicken and pat dry. Heat oil in Dutch oven, brown chicken on all sides.
2. Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper, garlic, and green onion. Pour mixture over chicken. Cover and simmer 35 to 45 minutes or until meat is no longer pink at thigh bone.
3. Turn chicken once during cooking. Remove chicken to platter, draining juices back into pan. Skim fat from sauce.
4. Blend together cornstarch and water and stir into sauce. Cook, stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seeds. Serve chicken with remaining sauce.
*Sesame seeds need to be toasted to develop their nutlike flavor. Toast sesame seeds in shallow pan at 350 degrees for 10 minutes, stirring frequently.