Step 1

Dice chicken thighs into bite size pieces, about 8 pieces per thigh.

Step 2

In a bowl, pre-mix your sauce ingredients as listed above.

Step 3

Evenly coat diced chicken in cornstarch. For an even coating, place cornstarch on a plate and dredge each piece into the starch until evenly coated. Alternatively, for a faster method, sprinkle cornstarch over diced chicken and mix to coat. Note: The latter method is faster but results in less crispy chicken so if you have time, opt for first method.

Step 4

In a hot wok over medium-high heat, add oil. Once the oil glistens, quickly add chicken and spread apart quickly to prevent pieces from sticking to each other. Fry chicken for 6-7 minutes in total, flipping over halfway. Remove fried chicken from oil and set aside.

Step 5

Remove any excess oil in wok.

Step 6

Over medium heat, pour in sauce. Keep stirring sauce bubbles and thickens to reduce.

Step 7

Add back in fried chicken and toss to coat. Garnish with sesame seeds and enjoy!