General Tso Chicken

2-2.5 lbs chicken thighs, large cubes
1/2 cup corn starch
1/2 cup peanut oil, or any neutral oil
Thinly sliced ginger ~10 slices, skin removed (optional)
2 green onion stalks, sliced
Sesame seeds to garnish
1 tbsp avocado or sesame oil
2-5 dried arbol red chilles

Sauce:
1/2 cup hoison sauce
1/4 cup soy sauce
1/4 cup brown sugar
4 tsps sesame oil (I used avocado oil)
5 cloves garlic, grated or minced
2 tbsps rice vinegar
1 tsp red pepper flakes
2 tbsps corn starch
1 cup cold water

Mix together sauce ingredients in a bowl, set aside.
In a separate bowl, toss chicken thighs in corn starch. Preheat oil over medium heat in a medium frying pan (the oil will not be tall enough to submerge the chicken). Test oil by dropping a small pinch of corn starch in to oil, if it bubbles it is hot enough. Carefully add batch of chicken to oil, separate the pieces. Fry for 6 minutes, flip to fry additional 6 minutes. Transfer to a plate lined with paper towel. Once all chicken is fried, discard oil.
Over medium heat, add 1 tbsp oil to pan along with chilles and ginger. Sauté for 1-2 minutes then mix in sauce. Stir and allow to thicken. Once thick, mix in 1/2 green onions and toss in chicken. Remove from heat. Plate (i got chinese takeout boxes on Amazon!) garnish with sesame seeds and green onion. Enjoy!