- Toss chicken pieces with cornstarch until coated evenly. 
- Heat oil in a skillet over medium heat and cook the chicken until golden and crispy. Remove and set aside. 
- In the same skillet, sauté garlic and ginger for about 30 seconds. 
- Add soy sauce, water, brown sugar, and red pepper flakes. Stir well and bring to a simmer. 
- Let the sauce bubble for 2–3 minutes until slightly thickened. 
- Return chicken to the skillet and coat with the sauce. 
- Top with green onions and sesame seeds before serving. Best over rice or noodles.