In a mixing bowl, whisk together the 3 tbsp salsa de soya, 2 tbsp salsa hoisin, 3 tbsp vinagre de arroz, 3 tbsp azúcar granulada, 2 tbsp salsa de tomate, 1 tsp aceite de sésamo, ½ cup almidón de maíz, and ¼ cup agua until smooth and the 3 tbsp azúcar granulada is dissolved. Set aside.

Pat the 2 lb muslos de pollo sin piel ni hueso dry with paper towels — this is key for crispiness. In a mixing bowl, beat the 2 huevos batidos. In a separate bowl, whisk together the ½ cup harina de trigo, ½ cup almidón de maíz, ½ tsp ajo en polvo, ½ tsp sal, and ¼ tsp pimienta negra.

Working in batches, dip the 2 lb muslos de pollo sin piel ni hueso into the beaten huevos batidos, letting the excess drip off, then toss in the ½ cup harina de trigo-½ cup almidón de maíz mixture until fully and evenly coated. Set the coated pieces on a plate in a single layer.

Pour about 3 cups of aceite vegetal into a wok or saucepan and heat over medium-high heat to 350°F. Use a meat thermometer for accuracy — 3 cups aceite vegetal that's too cool makes greasy 2 lb muslos de pollo sin piel ni hueso; too hot burns the coating.

Fry the 2 lb muslos de pollo sin piel ni hueso in batches of 8–10 pieces — do not crowd the pan. Cook for 4–5 minutes, turning once or twice, until golden brown and cooked through (internal temp 165°F). Remove with a spider strainer or slotted spoon and drain on a paper towel-lined plate. Repeat with remaining muslos de pollo sin piel ni hueso.

For extra crunch, return all the fried 2 lb muslos de pollo sin piel ni hueso to the hot 3 cups aceite vegetal for a second fry of 60–90 seconds. This double-fry technique makes the coating shatteringly crispy and helps it hold up in the sauce. Drain again on paper towels.

Carefully discard most of the frying 3 cups aceite vegetal, leaving just a thin film in the wok (or use a clean wok / skillet with 2 tbsp fresh aceite vegetal). Heat over medium-high heat. Add the dried 6 chiles rojos secos enteros and stir-fry for 30 seconds until fragrant and slightly darkened.

Add the minced dientes de ajo and 1 tbsp jengibre fresco picado and stir-fry for another 30 seconds until golden and very fragrant. Don't let them burn.

Give the sauce mixture a quick stir (the ½ cup almidón de maíz settles), then pour it into the wok. Stir constantly and cook for 1–2 minutes until the sauce thickens, turns glossy, and coats the back of a spoon.

Add all the fried 2 lb muslos de pollo sin piel ni hueso to the wok and toss quickly to coat every piece in the sauce. Work fast — you want the 2 lb muslos de pollo sin piel ni hueso coated but still crispy. Taste and adjust seasoning if needed.

Transfer to a serving platter immediately. Garnish with 1 tbsp semillas de sésamo and sliced tallos cebolletas. Serve right away over steamed white rice or fried rice.