Cup of Yum
1. Remove the skin and fat off the chicken thighs if they have any and chop the them into smaller pieces (about 4 pieces per thigh depending on the size).
2. Dredge the chicken through cornstarch, making sure it's coated all over. place it in a bowl, cover with plastic wrap and let it sit in the fridge for about 1 hour.
3. As it chills, the chicken juices will bind with the starch and create a coating around the chicken. This is an important step, because otherwise the starch will dissipate into the oil while cooking and the meat will not be as crispy.
4. In a large bowl combine the shoyu, apple cider vinegar, sesame oil and add in the roasted sesame seeds, sugar, chili garlic sauce, honey and green onions and stir until well-mixed.
5. Put a frying pan on high heat and add about half an inch's worth of vegetable oil to heat up.
6. When the oil has heated and you're ready to cook, turn the heat down to medium/ medium-high.
7. Add the chicken pieces, one at a time and stir carefully to separate the pieces. As they fry they'll begin to form a golden crust around them.
8. Cook each side thoroughly for around 5-6 minutes on both sides, then when you're just about ready to take them off, turn the heat up again to brown the crust.
9. Transfer into a separate dish lined with paper towels to absorb the excess oil. and dip in the shoyu sauce.
10. Once they've drained, dip in shoyu sauce one piece at a time to make sure they are all evenly coated.

Enjoy!