Cut up chicken thighs.
Mix chicken with 2 tablespoons of cornstarch and two tablespoons of flour.
Heat oil in a pan to 350-375 degrees Fahrenheit.
Fry chicken pieces for about two to three minutes per side until crunchy.
Remove chicken and let it rest for a minute.
Double fry the chicken for another two minutes until extremely crispy.
In a separate bowl, mix ¼ cup of ketchup, two tablespoons of brown sugar, 2 minced cloves of garlic, 1 tablespoon of cornstarch, and two tablespoons of rice vinegar.
Heat the sauce in a pan on medium heat until it thickens.
Add the fried chicken to the sauce and toss to coat.
Serve the sesame chicken, optionally garnished with sesame seeds and green onions.
