If the potatoes are larger than a small egg, cut them in half. You are looking for 1-inch pieces approximately.
In a small mixing bowl, whisk together the water, soy sauce or tamari, honey or syrup, vinegar, garlic, and cayenne pepper flakes. Set this aside.
In a deep sauté pan over medium-high heat, heat the oil. Add the potatoes and cook until they just start to brown, approximately 5 minutes. Stir to get a little color on all sides.
Raise the heat to high and add the braising liquid. Allow the liquid to come to a boil. Cover the pan and reduce the heat to medium or medium-low so that the liquid is at a rolling simmer. Cook the potatoes until still firm but almost cooked through, approximately 5 to 6 minutes.
Remove the lid and stir in the onion slices. Continue to cook without the lid until the potatoes are just tender when pierced with a sharp knife and the braising liquid has reduced to the sticky sauce, approximately 3 to 4 minutes.
Stir in the sesame oil. Remove the potatoes to a serving bowl and sprinkle with the sesame seeds. Enjoy with your other favorite Asian-inspired dishes.