In a bowl, mix the cubed chicken, salt, pepper, 2tbsp corn starch, and ½c water. Mix well. If batter is too dry, add a little more water.
In a large wok or deep pan, heat the vegetable oil to 350°F. Working in batches fry the chicken until golden brown.
Drain the pot of all but 1Tbsp of oil. Add the minced garlic and ginger. Cook over medium heat until the garlic is fragrant, about 1 minute. Add the soy sauce, brown sugar, rice wine vinegar, chicken broth and Bravado Spice Aka Miso Ghost-Reaper Hot Sauce.
In a small bowl, whisk together 1Tbsp of water with ¼tsp of corn starch until a slurry forms. Whisk slurry to the pot until incorporated. Reduce heat and continue to cook until the sauce thickens slightly.
Add the fried chicken pieces to the pot and toss well until evenly coated. Serve immediately over rice and top with optional sesame seeds or slices chives.
Enjoy!
