Step 1

In a small bowl, combine the sauce ingredients as listed above. Set aside.

Step 2

Dice each chicken thigh into 1.5-inch pieces and transfer to a large mixing bowl.

Step 3

Season the chicken with salt, garlic powder and black pepper. Then add the cornstarch and toss until evenly coated ensuring no bald spots. Feel free to add more cornstarch if needed.

Step 4

Heat vegetable oil in a large heavy bottomed pan or wok on medium heat. Fry chicken in small batches until golden brown and crispy, about 6-7 minutes in total. Flipping over halfway. (If you prefer to air fry the chicken, please see below Notes section for instructions)

Step 5

Remove fried chicken from pan and transfer to a wire rack or a paper towel lined paper towels to remove excess oil.

Step 6

Transfer chicken to a large bowl. Pour the sauce over top. Gently toss to mix. Garnish with green onions. Enjoy!