• 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).
• 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.
• 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.
• 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.
• Put a frying pan on high heat and add about half an inch's worth of vegetable oil to heat up.
• When the oil has heated and you're ready to cook, turn the heat down to medium/ medium-high.
• 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.
• 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.
• Transfer into a separate dish lined with paper towels to absorb the excess oil. and dip in the shoyu sauce.
• Once they've drained, dip in shoyu sauce one piece at a time to make sure they are all evenly coated.

Enjoy!