Start with 1.5 pounds (700g) of boneless, skinless chicken thighs and cut them into bite-sized pieces.

To the chicken, add a 1-inch knob of grated ginger, 2 grated cloves of garlic, 2 tablespoons of Shaoxing wine, and 1 tablespoon of soy sauce. Mix thoroughly by hand.

Cover the bowl and let the chicken marinate for at least one hour, or up to overnight in the fridge.

In a heavy-bottomed pot, add enough oil for frying (about 2.5 inches deep) and heat to 375°F (190°C) over medium heat.

In a medium bowl, combine 1/2 cup (75g) of all-purpose flour and 1/2 cup (60g) of cornstarch. Whisk to combine.

Dredge the marinated chicken pieces in the flour mixture, ensuring they are thoroughly coated in every crevice.

Carefully lower the coated chicken into the hot oil and fry in batches for 3-4 minutes until golden brown and crispy.

Remove the fried chicken with a spider or skimmer and place it on a wire rack to drain. Season immediately with salt to taste.

In a small bowl, whisk together 1 tablespoon of cornstarch and 1.5 tablespoons of vinegar to create a slurry. Set aside.

Heat a wok over medium-high heat, add 2.5 tablespoons of vegetable oil, then add a 2-inch knob of minced ginger, 4 cloves of minced garlic, and 4-5 dried red chili peppers. Stir-fry for about 15 seconds until fragrant.

Add 1 tablespoon Shaoxing wine, let it cook off, then add 1 teaspoon Chinese chili flakes, 3 tablespoons (45g) sugar, 1/2 cup chicken stock, 3 tablespoons (50g) soy sauce, and a pinch of MSG (optional). Stir and bring to a vigorous boil.

Once the sauce has boiled for about 30 seconds, stream in the cornstarch slurry while stirring constantly until the sauce thickens.

Immediately remove the wok from the heat, add all the fried chicken, and toss vigorously to coat each piece evenly in the sauce.

Plate the chicken and garnish with sesame seeds and a generous handful of thinly sliced green onions. Serve immediately.