Cut chicken thighs into bite-size cubes. Pat dry with paper towels to remove moisture so coating sticks well and fries crispy.

Mix flour, cornstarch, salt and pepper in bowl. Toss chicken in mixture until all pieces are coated fully and evenly.

Pour oil into deep skillet or wok. Heat over medium-high until bubbles form around chopstick or spoon handle tip.

Add coated chicken carefully in batches. Fry until golden and crispy. Remove and place on paper towels to drain excess oil.

In bowl combine soy sauce, vinegar, sugar, broth and hoisin sauce. Stir well until sugar dissolves and sauce looks smooth.

In clean pan heat little oil. Add garlic and ginger. Stir just until fragrant. Do not burn or sauce will taste bitter.

Pour prepared sauce mixture into pan. Simmer gently. Add cornstarch slurry and stir until sauce becomes thick and glossy.

Add fried chicken pieces into pan with sauce. Toss well so each piece is coated. Sauce should cling to crispy surface.

Sprinkle dried chilies or chili flakes. Adjust spice to your liking. Stir a minute more so flavors blend together fully.

Top with sesame seeds and green onions. Serve hot over steamed rice or noodles for the best experience and taste.