Step 1

In a bowl, combine sauce ingredients and set aside.

Step 2

Cut each thigh into bite size pieces, about 6-8 pieces per thigh depending on size. Do not pat chicken thighs dry, some moisture is needed for the next step. If you plan to air fry your chicken, please refer to Notes now.

Step 3

In a bowl, add chicken pieces followed by cornstarch. Mix to coat each piece evenly.

Step 4

In a wok or pan, set over medium high heat, add vegetable oil. Allow this to get hot. To test, insert a wooden chopstick into the oil and look for bubbles. If you see bubbles, the oil is hot

Step 5

Carefully lower coated chicken into oil and quickly spread apart. Once chicken is spread apart, do not touch or move the pieces around. Allow pieces to sear and form a golden crust, about 5-6 minutes on each side.

Step 6

Remove and transfer fried chicken to a plate or cooling rack. Pour out any excess oil from pan.

Step 7

In the same wok set over medium high heat, add your ginger followed by pre-mixed sauce. Let it come to a boil to thicken and reduce.

Step 8

Then finally toss in your fried chicken and mix until each piece is coated in sauce. Optionally, garnish with green onions and sesame seeds. Enjoy!