Step 1

In a small bowl, combine sauce ingredients. Mix well and set aside.

Step 2

Dice chicken thighs into bite size pieces, about 1.5-inch pieces (about 6-8 pcs per thigh, depending on size). Do not pat chicken thighs dry, some moisture is needed so the starch can adhere to the chicken.

Step 3

Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs.

Step 4

Heat vegetable oil in a large pan on medium-high heat. Carefully lower coated chicken into the oil and quickly spread apart. Allow the chicken pieces to sear and form a golden crust, about 5-6 minutes on each side and avoid stir-frying them. Flip chicken over and cook on the other side until golden brown. (To air fry the chicken, see the Notes section below).

Step 5

Remove and transfer fried chicken onto a wire rack resting on a baking sheet or a plate lined with paper towels to drain off excess oil. Pour out any excess oil from pan.

Step 6

In the same pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2-3 minutes.

Step 7

Toss in fried chicken until pieces are coated in sauce. Garnish with orange zest, sesame seeds and green onions. Serve & enjoy!