Step 1: Prepare the Chicken

1. In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
2. Let the chicken rest for 5 minutes while you prepare other ingredients – this helps the coating stick better.

Step 2: Make the Sauce Base

1. In a small bowl, combine soy sauce, honey or brown sugar, rice vinegar, sesame oil, and chicken broth. Stir well and set aside.
2. Prepare your cornstarch slurry in a separate small bowl by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.

Step 3: Cook the Chicken

1. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
2. When the oil is hot (but not smoking), add half the chicken pieces in a single layer.
3. Cook for 3-4 minutes without stirring, then flip and cook for another 2-3 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C).
4. Transfer the cooked chicken to a clean plate.
5. Repeat with remaining oil and chicken.

Step 4: Create the Flavorful Base

1. In the same pan, reduce heat to medium and add a little more oil if needed.
2. Add minced ginger, garlic, and chilies. Stir-fry for 30-60 seconds until fragrant but not burnt.
3. Pour in the sauce mixture and bring to a simmer.

Step 5: Combine and Finish

1. Stir your cornstarch slurry again (it settles quickly) and pour it into the simmering sauce while stirring constantly.
2. Cook for 1-2 minutes until the sauce thickens.
3. Return the chicken to the pan and toss to coat evenly with the spicy ginger sauce.
4. Cook for another 1-2 minutes to reheat the chicken and allow it to absorb the flavors.
5. Remove from heat and sprinkle with sliced green onions and sesame seeds.