Step 1

In a bowl, combine Sauce ingredients until well combined and set aside.

Step 2

Slice chicken thighs into equal bite size pieces, about 6-8 pieces depending on the size of your thighs. Transfer to a large bowl.

Step 3

Season diced chicken with salt. Then add cornstarch and mix with tongs just until chicken is coated. Do not overmix. Tip: Turn the tongs a few times to mix the starch into the chicken and this will achieve an even coating (see video for visuals).

Step 4

In a wok or non-stick pan set over medium high heat, add oil. Once oil is hot, carefully lower coated chicken. Spread apart quickly. Fry until golden and crispy brown on both sides, about 6-8 minutes in total. Remove chicken from pan and transfer to a plate. (For Air Fryer instructions, see Notes section below). Discard any excess oil.

Step 5

Back into the pan on medium high heat, pour in the sauce and simmer until it thickens.

Step 6

Once sauce is thick, toss fried chicken into sauce and mix until each piece is coated. Remove off heat. Optional: Garnish with green onions and more sesame seeds. Enjoy!