Keep corn flour slurry ready - mix 2 teaspoons of corn flour in â…“ cup water.
Cut boneless chicken into thin strips. Add chicken strips to a zip-lock bag. Add cornstarch and a pinch of salt and pepper.
Close the zip lock bag and shake well to coat the chicken evenly.
Heat oil in a wok or large skillet. Add chicken strips coated in corn flour to hot oil. Do not crowd the pan. Fry a few chicken strips at a time and do multiple batches to fry the chicken. Fry chicken strips on medium heat.Note: Overcrowding the pan with chicken will result in the chicken not getting browned evenly. Flip the chicken and brown it on both sides. Cook it for 2 to 3 minutes on each side or until browned.
Transfer chicken onto a plate lined with a kitchen towel to absorb excess oil from fried chicken.
Repeat above steps for rest of the chicken.
In the same pan add minced ginger, garlic, and ½ of the green onion (reserve the rest of the green onion to be added to the dish in the last step). If the pan is dry without any leftover oil in it, add 2 to 3 teaspoons of oil before adding ginger and garlic.
Toss well. Add toasted sesame oil, low-sodium soy sauce, and dark brown sugar to the pan.
Toss. Stir the slurry once and pour it into the sauce.
Cook for 30 seconds stirring constantly.
The sauce will begin to thicken. Add fried chicken strips and the remaining green onion.
Give it a quick toss until all the chicken is evenly coated in the sauce.Jo’s Tip: If the sauce turns too dry, you can add a splash(about 1 to 2 tablespoons) of water or chicken stock to adjust the consistency of the sauce. Toss until combined.
Remove pan from heat. Serve it immediately hot over steamed rice.