Chicken boneless chicken into thin strips.
Add chicken strips to a zip lock bag. Add corn starch and pinch of salt and pepper.
Close zip lock bag and coat chicken strips into corn flour making sure chicken in evenly coated.
Heat vegetable oil in a wok or large skillet.
Add chicken strips coated in corn flour to hot oil. Do not crowd the pan. Fry few chicken strips at a time and do multiple batches to fry chicken. Fry chicken strips on medium heat.Note: Overcrowding pan with chicken will result in chicken not getting browned evenly.
Flip chicken and brown it on both sides. Cook it for 2 to 3 minutes on each side or until browned.
Remove browned chicken from pan onto a plate with 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 green onion (reserve rest of green onion to be added to the dish in the last step). If pan it too dry without any leftover oil in it, add 2 to 3 teaspoon of oil before adding ginger and garlic.
Saute for 30 seconds.
Add toasted sesame oil, low sodium soy sauce and dark brown sugar to the pan.
Give it a quick stir.
Quickly mix 2 teaspoon of corn starch in ⅓ cup water.
Pour it to the sauce and stir immediately.
With constant stirring cook for 30 seconds.
Sauce will begin to thicken. Add fried chicken strips and remaining green onion.
Give it a quick toss until all 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 tablespoon) water or chicken stock to adjust the consistency of the sauce.
Stir everything together.
Remove pan from heat.
Serve it immediately hot over steamed rice.