Directions

• In a small bowl, combine 1 tablespoon cornstarch and broth until smooth. Stir in soy sauce, vinegar, hoisin sauce, sugar and sesame oil; set aside.
• In an electric skillet or deep fryer, heat oil to 375°. Place remaining 1/4 cup cornstarch in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Fry chicken pieces, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Keep warm.
• In a large skillet, heat canola oil over medium-high heat. Add ginger, garlic and pepper flakes; stir-fry until fragrant, about 30 seconds. Stir broth mixture and add to pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add chicken to pan; toss to coat. Sprinkle with green onions and sesame seeds.