Cut chicken thighs into 1 inch pieces.
Season with salt, sesame oil, soy sauce, and an egg mix well.
Completely coat our chicken in corn starch.
Fry in hot oil 375F for 5-7 minutes. Remove and set aside. Alternatively, you can spray with oil and air fry at 350F for 12-13 minutes.
Into a wok or pan, add all our sauce ingredients, bring it up to a simmer.
Mix together corn starch and water to create a corn starch slurry. Add this into our sauce to thicken. Continue stirring until it reaches your desired consistency.
Toss our chicken in the sauce and serve.
