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Put all sauce ingredients into a bowl mix and set aside.
Cut chicken thighs into small pieces.
Add all chicken seasoning and cornstarch.
Slice onions, garlic, and red bell pepper.
In a large pan, add ¼ cup of oil and shallow pan fry chicken in batches. Add more oil if needed. Cook 5 to 6 minutes until crispy on all sides, remove and set aside on a paper napkin. Wait 5-10 minutes before making the sauce so the chicken rests and stays crispy.
There will be some oil remaining in the pan. On medium low heat for 1-2 minutes. Don't burn.
Give the sauce a good stir and then add it into the pan. One to two minutes and the sauce starts to thicken, add in the chicken. Let the chicken and the sauce marry. Once the chicken is coated well in the sauce, remove from heat, garnish with the cilantro and serve over white rice.