Coat the Chicken: Place chicken cubes in a bowl. Add cornstarch and toss until each piece looks fully coated. This layer helps create that crisp texture once the chicken hits hot oil.
Heat the Oil: Pour vegetable oil into a wide skillet. Warm it over medium heat until it shimmers. Hot oil matters here since it helps the coating turn golden fast.
Cook the Chicken: Add chicken to the pan in batches. Cook until golden and crisp on all sides. Transfer cooked pieces to a plate and keep them nearby.
Build the Flavor Base: Lower the heat slightly. Add garlic, ginger, and dried chilies to the same pan. Stir gently until fragrant and aromatic.
Mix the Sauce: In a small bowl, stir chicken broth, soy sauce, brown sugar, and cornstarch until smooth. This mixture thickens into that classic sticky glaze.
Simmer the Sauce: Pour sauce into the pan. Stir constantly while it bubbles and thickens. The sauce should look glossy and slightly syrupy.
Combine Everything: Return chicken to the pan. Toss well so each piece gets fully coated in sauce. Let it simmer briefly so flavors soak in.
Finish and Garnish: Sprinkle sliced green onions over the top. Serve right away while the chicken stays crisp and warm.
