Chili Chicken

Cut the boneless chicken thighs into bite-sized pieces. In a bowl, toss the chicken with 2 tablespoons of cornstarch, salt, and pepper until each piece is evenly coated. Set aside.

In a small bowl, whisk together the soy sauce, rice vinegar, sugar, 1 tablespoon of cornstarch, and water (or broth). Mix well to ensure there are no lumps, then set aside.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and fry until golden brown and crispy, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add another 2 tablespoons of oil if needed. Add the chopped red onion, red and green bell peppers, and sauté for 3-4 minutes until slightly tender-crisp. Add the minced garlic, grated ginger, and green chili, and cook for another 1 minute until fragrant.

Pour the prepared sauce over the vegetables and bring to a simmer, stirring constantly. Let it thicken for 1-2 minutes. Return the fried chicken pieces to the skillet and toss to coat them evenly with the sauce. Remove from heat and serve immediately. Garnish with toasted sesame seeds and sliced spring onions, if using.