Step 1

In a large bowl, toss the chicken thighs with the cornstarch well so every chicken piece is covered in cornstarch. Set aside.

Step 2

Add all the "Sauce" ingredients to a bowl and whisk together to combine. Set aside.

Step 3

Add vegetable oil to a large pan, at least so it reaches the mid of the pan.

Step 4

Once the oil is hot, add the chicken and fry on medium-high heat until crispy and golden.

Step 5

Remove chicken from the pan, save one tablespoon of oil and discard the rest.

Step 6

Add garlic, ginger and red pepper flakes to the pan and cook on low heat for about 30 seconds, until you smell the garlic. Stir continuously and be careful as the garlic and red pepper flakes can burn quickly.

Step 7

Add in the chicken back to the pan and toss.

Step 8

Give the sauce a quick stir and add it to the pan.

Step 9

Stir to coat well the chicken for about 30 seconds to 1 minute, until sauce has thickened.

Step 10

Serve immediately with rice.