Preparation Steps

• In a bowl, combine chicken pieces with salt and pepper. Add cornstarch and toss to coat evenly.
• In a separate bowl, whisk together soy sauce, beef broth, brown sugar, sesame oil, rice vinegar, and cornstarch. Set aside.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through. Remove chicken and drain on paper towels.
• Pour off most of the oil from the skillet, leaving about 1 tablespoon. Add minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
• Whisk the sauce mixture again and pour it into the skillet. Cook, stirring, until the sauce thickens.
• Return the fried chicken to the skillet and toss to coat evenly with the sauce. Cook for another minute.
• Serve immediately, garnished with sliced green onions and toasted sesame seeds, if desired. It's delicious served over steamed rice.