Step 1

Place a large non-stick skillet or wok over medium-high heat and add the 1/2 cup of vegetable oil.

Step 2

Pat dry the chicken pieces and lightly season with salt.

Step 3

Wait for the oil to start shimmering.

Step 4

Working one at a time, dredge the chicken pieces in flour, dip into beaten eggs, then dredge in flour again, pressing to coat.

Step 5

Add chicken to the skillet, and cook until golden and crispy, about 2 minutes on each side. Make sure to work in batches and do NOT overcrowd the pan. Transfer to a paper towel-lined plate once done. Repeat with the remaining chicken.

Step 6

Discard the vegetable oil and wipe clean the skillet. Place it back over medium-high heat and add the sesame oil.

Step 7

Once shimmering, add bell peppers, chili peppers, and onion, cook stirring occasionally, until tender, about 3-4 minutes.

Step 8

Add ginger, garlic, and black beans. Stir to combine, cook for 30 seconds.

Step 9

Stir in the fried chicken and Thai sweet chili sauce, for about 1-2 minutes.

Step 10

Mix Sauce ingredients in a bowl and add to the pan.

Step 11

Stir and cook for 1-2 minutes.

Step 12

Serve immediately, garnished with green onions, sesame seeds.

Step 13

Serve with rice.