In a mixing bowl, whisk together the 3 tbsp soy sauce, 2 tbsp hoisin sauce, 3 tbsp rice vinegar, 3 tbsp granulated sugar, 2 tbsp ketchup, 1 tsp sesame oil, ½ cup cornstarch, and ¼ cup water until smooth and the 3 tbsp granulated sugar is dissolved. Set aside.

Pat the 2 lb boneless skinless chicken thighs cut into 1.5-inch pieces dry with paper towels — this is key for crispiness. In a mixing bowl, beat the 2 eggs. In a separate bowl, whisk together the ½ cup all-purpose flour, ½ cup cornstarch, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.

Working in batches, dip the 2 lb boneless skinless chicken thighs cut into 1.5-inch pieces into the beaten eggs, letting the excess drip off, then toss in the ½ cup all-purpose flour-½ cup cornstarch mixture until fully and evenly coated. Set the coated pieces on a plate in a single layer.

Pour about 3 cups of vegetable oil for frying into a wok or saucepan and heat over medium-high heat to 350°F. Use a meat thermometer for accuracy — 3 cups vegetable oil for frying that's too cool makes greasy 2 lb boneless skinless chicken thighs cut into 1.5-inch pieces; too hot burns the coating.

Fry the 2 lb boneless skinless chicken thighs cut into 1.5-inch pieces 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 boneless skinless chicken thighs cut into 1.5-inch pieces.

For extra crunch, return all the fried 2 lb boneless skinless chicken thighs cut into 1.5-inch pieces to the hot 3 cups vegetable oil for frying 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 vegetable oil for frying, leaving just a thin film in the wok (or use a clean wok / skillet with 2 tbsp fresh vegetable oil for frying). Heat over medium-high heat. Add the dried 6 whole dried red chili peppers whole and stir-fry for 30 seconds until fragrant and slightly darkened.

Add the minced cloves garlic minced and 1 tbsp fresh ginger minced 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 cornstarch 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 boneless skinless chicken thighs cut into 1.5-inch pieces to the wok and toss quickly to coat every piece in the sauce. Work fast — you want the 2 lb boneless skinless chicken thighs cut into 1.5-inch pieces coated but still crispy. Taste and adjust seasoning if needed.

Transfer to a serving platter immediately. Garnish with 1 tbsp sesame seeds and sliced stalks green onions thinly sliced. Serve right away over steamed white rice or fried rice.