Step 1

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

Step 2

Dice skinless boneless chicken thighs into 1 1/2-inch pieces (about 6 pieces per thigh). Transfer diced chicken into a large bowl. Then add Chicken seasoning ingredients as listed above and mix into chicken.

Step 3

Pour a heaping ¼ cup of cornstarch over the chicken and mix with tongs until each piece is evenly coated.

Step 4

In a large skillet or wok on medium-high heat, add vegetable oil or any neutral oil. Once oil is hot, lower in the chicken. (To Air Fry the Chicken, see Notes section below for instructions).

Step 5

Fry chicken until golden brown and crispy, about 7-9 minutes. Note: The internal temperature of cooked chicken should be 165 degrees F with a digital thermometer or until juices run clear.

Step 6

Remove fried chicken with tongs or a slotted spoon and set aside on a paper-towel lined plate. Discard any excess oil in the pan.

Step 7

Reduce to medium heat and pour in prepared sauce into pan. Simmer to thicken.

Step 8

Once thickened, toss cooked chicken back into sauce and coat evenly. Remove off heat.

Step 9

Optionally, garnish with green onions and sesame seeds and enjoy!