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In a small bowl, combine 1 tbsp cornstarch and ½ cup water until the starch has dissolved. Set aside.
Dice chicken thighs into 1.5-inch cubes. (Don't pat the chicken dry as moisture is needed for the next step).
Transfer diced chicken to a large mixing bowl and add cornstarch. Then toss to coat evenly and set aside. (Feel free to add more cornstarch if needed).
Heat the vegetable oil in a large pan on medium-high heat. Fry chicken in batches in a single layer until crispy, cooked and golden, about 5-7 minutes total. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Reserve 2 tsp of oil in the pan, discarding the rest.
Reduce to medium heat, stir-fry ginger, garlic, and red chili for 10 seconds.
Add hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix the cornstarch slurry again and add to the pan. Stir to combine and simmer sauce until thickened.
Once thickened, add fried chicken and toss to evenly coat. Remove off heat. Garnish with red chili and green onions - enjoy!