1½ teaspoons toasted sesame oil
1 large egg white
¼ cup plus 1 tablespoon soy sauce
¼ cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken thighs, trimmed and cut into 1½-inch pieces
1 cup low sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
4 green onions, thinly sliced
Steamed or roasted broccoli and cooked rice, for serving
In a medium bowl, whisk together the sesame oil, egg white, 1 tablespoon soy sauce and all but 1 tablespoon of the cornstarch. Add chicken and toss to coat. Let stand at room temperature for 20 minutes.
Meanwhile, in a small bowl, whisk together chicken broth, chile-garlic sauce, sugar, remaining soy sauce and cornstarch. Heat 1 tablespoon of oil in a saucepan over high heat and add the ginger and garlic. Cook until fragrant, about a minute. Whisk the broth mixture, then add it to the pan. Cook about 3 minutes, or until the sauce is thick and glossy. Reduce heat to low to keep sauce warm.
In a large, deep skillet, heat ½ inch of oil over high heat until shimmering. Add the chicken carefully, one piece at a time. Cook chicken, turning once or twice until very browned and crisp, about 4 minutes. Drain on paper towels, then add to sauce. Stir in green onions. Serve immediately with broccoli and rice.