Chicken in Chinese Garlic Sauce

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• 500 grams Boneless Chicken thighs (1 pound)
  Ingredient note

  Source: 500 grams Boneless Chicken thighs (1 pound)
• 1 tablespoon + 1 tablespoon Cornstarch
  Ingredient note

  Source: 1 tablespoon Cornstarch; Source: 1 tablespoon Cornstarch
• 1 tablespoon Dark Soy sauce
  Ingredient note

  Source: 1 tablespoon Dark Soy sauce
• 1.5 tablespoons Garlic minced
  Ingredient note

  Source: 1.5 tablespoons Garlic minced
• 1 teaspoon Ginger
  Ingredient note

  Source: 1 teaspoon Ginger
• 1 each Red bell pepper (Sliced)
  Ingredient note

  Source: 1 Red bell pepper (Sliced)
• 1/3 cup Green onion
  Ingredient note

  Source: 1/3 cup Green onion
• 1/3 cup Oil ( for frying the chicken)
  Ingredient note

  Source: 1/3 cup Oil ( for frying the chicken)
• 2 tablespoon Soy sauce
  Ingredient note

  Source: 2 tablespoon Soy sauce
• 1/4 cup Chicken broth
  Ingredient note

  Source: 1/4 cup Chicken broth
• 2 teaspoon Rice vinegar
  Ingredient note

  Source: 2 teaspoon Rice vinegar
• 1 tablespoon Light brown sugar
  Ingredient note

  Source: 1 tablespoon Light brown sugar
• 1 teaspoon Sesame oil
  Ingredient note

  Source: 1 teaspoon Sesame oil
• 1 teaspoon Sriracha
  Ingredient note

  Source: 1 teaspoon Sriracha
• 1/4 cup Water
  Ingredient note

  Source: 1/4 cup Water
• 1/2 teaspoon Pepper
  Ingredient note

  Source: 1/2 teaspoon Pepper

1. Mix all the sauce ingredients in a mixing bowl.
2. Cut chicken thighs into bite-sized pieces. Place in another bowl. Add dark soy sauce and 2 tablespoons of cornstarch to the chicken. Toss to coat the chicken well. Rest it for 15-20 minutes if time permits.
3. Heat 1/3 cup oil in a skillet on medium heat. When the oil is moderately hot, add half of the marinated chicken One by One, spaced a little apart without crowding the pan. Cook for 2-3 minutes on medium heat, flip, and cook for another 2 minutes.
4. You might have to cook in 2 batches for the chicken to cook crispy instead of steaming. While cooking there are chances of hot oil splattering, so be careful.
5. Once all the chicken is cooked, drain all the oil from the skillet except 1 tablespoon.
6. To hot oil in the skillet, add minced ginger and garlic. Saute for 30 seconds until it is aromatic.
7. Add cooked chicken, sliced bell pepper, and green onion. Pour over the prepared sauce around the edges of the pan. Mix everything well.
8. Let it cook for 2-3 minutes for the sauce to thicken.
9. Serve with hot rice.