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Cut your chicken thighs into ½-inch chunks. In a bowl, marinate the chicken with salt, shaoxing wine, and white pepper for 5 minutes.
After marinating, add flour and cornstarch to the chicken and mix until evenly coated. Set aside.
Heat oil to 350°F (175°C) and fry the chicken for 3–4 minutes until cooked through but pale. Remove and set aside.
Raise the oil temperature to 400°F (205°C) and fry the chicken again for about 3 minutes, or until golden brown and crispy.
For the sauce, combine chicken broth, dark soy sauce, light soy sauce, vinegar, sesame oil, sweet chili sauce, and brown sugar in a pan. Bring to a simmer, then add the cornstarch slurry and stir until thickened.
Add the fried chicken to the sauce and toss until fully coated and glossy.
Serve over a fresh bowl of rice and optionally garnish with sesame seeds and scallions.