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Heat a frying pan over medium heat with a drizzle of neutral oil. Add the minced garlic and grated ginger and cook for about 1 minute, until fragrant.
Add the cubed chicken thighs and cook until about 80% cooked through, turning the pieces so they brown on all sides.
Pour in the dark soy sauce, light soy sauce, orange juice, sesame oil, rice vinegar, and brown sugar. Stir to combine and bring the sauce to a gentle simmer.
Stir the cornstarch and cold water together, then pour the slurry into the pan. Cook, tossing the chicken, until the sauce thickens and clings to every piece.
Serve over steamed rice and garnish with sesame seeds and sliced scallions if you like.