2 Tbsp Peanut Oil
1 tsp Ginger, minced
2 Tbsp Garlic, chopped
2/3 cup Soy sauce (Mushroom based if possible, not necessary)
1 cup Dark Brown Sugar
2 Tbsp. Sriracha Sauce
1 cup Vegetable Oil (I used Grape Seed Oil)
1 1/2 lbs. Chicken Thighs (cubes or strips)
1/4 cup Cornstarch
3 Green Onions (sliced)
Place the bite sized chicken pieces into a medium sized mixing bowl and coat it with the corn starch. Make sure each piece is fully coated. Let meat sit for 10 minutes, so the cornstarch is able to stick to the meat.
In the meantime, in a skillet, heat the peanut oil over medium high heat until hot.
Add ginger and garlic for 30 seconds, then quickly add soy sauce and sriracha sauce.
Gradually add the dark brown sugar while continually stirring until all the sugar is dissolved.
Bring the sauce to a boil, still stirring, then lower the heat to a simmer for about 4 minutes. Remove from heat and set aside.
While that cools for a minute, put the cup of vegetable oil in a wok or skillet on medium-high until hot, but not smoking. Add the meat to the wok/skillet and mix around until it browns (about 2 minutes, not fully cooked yet) and then remove from the heat with a slotted spoon. Place the chicken on paper towels to drain.
Clean the pan out, draining any excess oils or sauces, and return the chicken to the pan. Cook again on high for about 2 more minutes. Add the sauce (the brown sugar mix) to the pan and cook for 1 minute. Add the green onions and cook for 1 minute longer.
Remove from the stove and serve!