First Step: Begin by cutting the 2 lb chicken thighs into 1-inch cubes. Then, toss the pieces in batches with cornstarch, tapping off any excess to avoid a heavy coating. Set the dredged chicken on a platter and let it rest for a few minutes while you prepare the rest.

Second Step: In a separate bowl, mix all the sauce ingredients: 1/2 cup cold water, 5 tbsp rice vinegar, 3 tbsp sugar, 1 1/2 tbsp hoisin sauce, 4 tbsp soy sauce, and 1 1/2 tbsp cornstarch. Whisk them together until smooth, which should take about 30 seconds to ensure no lumps remain. This step sets up the flavorful base that ties the dish together.

Third Step: Heat your non-stick skillet over medium-high heat with 1/2 cup oil, making sure it’s hot enough for frying but not smoking. Cook the dredged chicken in 2 to 3 batches, sautéing each piece until it’s golden brown on both sides and fully cooked through, about 4-5 minutes per batch. Transfer the cooked chicken to a bowl and add more oil if needed, leaving at least 1 tbsp in the pan afterward.

Fourth Step: Once the chicken is done, toss in the 3 cloves of minced garlic, 2 tbsp minced ginger, and 1/2 tsp red pepper flakes into the remaining oil in the skillet. Sauté this mix for about 30 seconds until it smells amazing and aromatic, being careful not to let it burn. This quick step infuses the oil with bold flavors that elevate the whole recipe.

Fifth Step: Pour the prepared sauce into the skillet and stir as it comes to a simmer over medium heat. Let it bubble for about 1 minute to soften the vinegar’s edge and thicken up nicely. Taste it here and tweak with extra soy sauce or rice vinegar if you want more salt or tang, adjusting to your preference before moving on.

Final Step: Add the cooked chicken back into the skillet with the simmering sauce and toss everything together for even coating, which takes just another minute or so. Serve it right away, garnished with 1 tsp sesame seeds if you like, alongside rice or veggies for a complete meal. Aim for a total cook time of around 20-25 minutes to keep things efficient.