Preheat the oven to 450 degrees. Line a sheet pan with foil and coat with cooking spray.
Place the chicken in a resealable bag with the buttermilk; toss to coat. Marinate for 10 minutes.
While the chicken is marinating combine the soy sauce, ketchup, honey and sesame oil in a saucepan.
In another resealable bag combine the flour, panko, cornmeal, 1/2 teaspoon of salt and add pepper to taste.
Remove half of the chicken from the buttermilk and place into the bag with the panko mixture. Shake to coat the chicken; remove the chicken and place in a single layer on the sheet pan. Repeat with the remaining chicken. Coat the tops of the chicken with cooking spray.
Place the fries in a single layer on the sheet pan with the chicken.
Bake for 20 minutes or until chicken is lightly browned and fries are golden brown and crispy.
While the chicken and fries are baking, make the sauces. Bring the soy sauce mixture to a boil. Combine the cornstarch with 1/4 cup cold water and add to the sauce. Boil for 1-2 minutes more or until sauce has slightly thickened. Set aside.
For the dipping sauce mix all ingredients together and refrigerate until ready to use.
When the chicken comes out of the oven, drizzle the soy honey sauce over the top and toss to coat. Sprinkle the chicken with the tablespoon of sesame seeds. Serve the chicken and french fries with the sesame dip. Garnish with parsley or cilantro if desired.