Cut the chicken livers into bite-sized pieces. In a medium-sized bowl, combine the rice wine or sherry, soy sauce, 1teaspoon of the sesame oil, salt, pepper and cornflour. Add the livers and mix well to coat thoroughly.
Heat a wok over high heat until it is very hot, then add the oil. When it is hot, add the livers and let them brown undisturbed for 2 Minutes.
Then turn them over and let them brown on the other side for another 2 Minutes. When cooked, they should still be pink inside. Remove with a slotted spoon and drain on kitchen paper.
In a small bowl, combine the ingredients for the sauce.
Pour off any excess oil from the wok and wipe it clean with kitchen paper. Reheat the wok over high heat and when it is hot, pour in the sauce. When this is hot, return the livers to the wok, drizzle in the remaining sesame oil and stir-fry for 2 more Minutes.