Preparation:

Step1: Prepare the Chicken

• Slice the boneless skinless chicken breasts or thighs into thin, ¼-inch strips. Pat them dry using paper towels to remove any excess moisture, which helps achieve a crispy coating.
• In a bowl, mix the sliced chicken with 1 tablespoon of vegetable oil to lightly coat each piece.
• Dredge the chicken slices in the cornstarch, shaking off any excess to ensure a light and even coating. Set the chicken aside.

Step2: Heat Oil for Frying

• In a wok or a deep skillet, heat ⅓ cup of vegetable oil over high heat. If you’re using chicken that has absorbed the cornstarch and gotten moist again, dredge the chicken once more before frying.
• Once the oil is hot (just before it starts to smoke), add the chicken in a single layer. Fry the chicken for about 1 minute or until it turns golden brown and crispy on one side.
• Flip the chicken pieces and cook the other side for another 30 seconds to 1 minute, ensuring all sides are crispy.
• Remove the fried chicken from the wok and transfer it onto a plate lined with paper towels to absorb the excess oil. Set it aside.

Step3: Prepare the Sauce

• Drain most of the oil from the wok, leaving about 1 tablespoon behind. Reduce the heat to medium-high.
• Add the julienned ginger to the wok and fry it for about 20 seconds, until fragrant.
• If using, add the dried chili peppers, garlic, and the white parts of the scallions. Stir-fry for an additional 15 seconds, allowing the aromatics to infuse the oil with their flavors.

Step4: Combine Sauce Ingredients

• Pour in the soy sauce, brown sugar, and hot water or chicken stock. Stir the mixture to dissolve the brown sugar completely and bring the sauce to a simmer.
• Let the sauce simmer for about 2 minutes, allowing the flavors to meld together.

Step5: Thicken the Sauce & Toss Chicken

• Slowly add the cornstarch slurry (cornstarch mixed with water) to the sauce, stirring constantly until the sauce thickens and coats the back of a spoon. The sauce should become sticky and glossy.
• Add the crispy chicken and toss it in the sauce until every piece is evenly coated. Add the green parts of the scallions and stir everything together for another 10 seconds.
• If there’s too much liquid in the sauce, add more cornstarch slurry and increase the heat slightly to thicken it further. The goal is to have the sauce cling to the chicken, with almost no standing liquid.