Ingredients

• boneless skinless chicken thighs - 1.5 lb, cut into 1-inch cubes
• cornstarch (batter) - 1/2 cup
• all-purpose flour - 1/2 cup
• kosher salt - 1 tsp
• chicken bouillon powder - 1 tsp
• garlic powder - 1 tsp
• soy sauce (batter) - 1 tbsp
• ginger paste - 1 tsp
• egg white - 1 large
• water (batter) - 2 tbsp
• neutral oil, for frying - as needed
• soy sauce (sauce) - 1/4 cup
• ketchup - 1/4 cup
• rice vinegar - 2 tbsp
• granulated sugar - 3 tbsp
• water (sauce) - 1/3 cup
• sesame oil - 1 tbsp
• honey - 2 tbsp
• cornstarch (slurry) - 1 tbsp
• water (slurry) - 2 tbsp
• sesame seeds - 3 tbsp, divided
• green onions, chopped - 2

Steps

1. Cut {{boneless skinless chicken thighs:1.5 lb}} into 1-inch cubes.
2. In a large bowl, whisk together {{cornstarch (batter):1/2 cup}}, {{all-purpose flour:1/2 cup}}, {{kosher salt:1 tsp}}, {{chicken bouillon powder:1 tsp}}, and {{garlic powder:1 tsp}}.
3. Add the chicken and wet seasonings: {{boneless skinless chicken thighs:cubed}}, {{soy sauce (batter):1 tbsp}}, {{ginger paste:1 tsp}}, {{egg white:1 large}}, and {{water (batter):2 tbsp}}. Toss until every piece is evenly coated.
4. Heat {{neutral oil, for frying:as needed}} in a deep pot to 350°F (175°C).
5. Fry the battered {{boneless skinless chicken thighs:pieces}} in batches at 350°F until golden and crispy, about 4–5 minutes per batch. Drain on a rack.
6. Increase oil temperature to 375°F (190°C) and double-fry the {{boneless skinless chicken thighs:pre-fried pieces}} for 2–3 minutes to maximize crispiness. Drain on a rack.
7. In a skillet over medium-high heat, combine {{soy sauce (sauce):1/4 cup}}, {{ketchup:1/4 cup}}, {{rice vinegar:2 tbsp}}, {{granulated sugar:3 tbsp}}, {{water (sauce):1/3 cup}}, {{sesame oil:1 tbsp}}, and {{honey:2 tbsp}}. Bring to a simmer.
8. Make a slurry by mixing {{cornstarch (slurry):1 tbsp}} with {{water (slurry):2 tbsp}}. Whisk the slurry into the simmering sauce and cook until thick and glossy, 30–60 seconds.
9. Add the crispy {{boneless skinless chicken thighs:double-fried pieces}} to the sauce and toss until every piece is well coated. Sprinkle in {{sesame seeds:2 tbsp}} and toss again.
10. Garnish with more {{sesame seeds:to taste}} and {{green onions, chopped:2}}. Serve immediately.