Start by cutting the boneless, skinless chicken breasts (or thighs) into 1-inch cubes. Pat them dry with paper towels to remove excess moisture.
In a mixing bowl, combine 1 cup of cornstarch with a pinch of salt and pepper. Toss the chicken cubes into the cornstarch mixture until they are evenly coated.
Heat 1 cup of vegetable oil in a wok or large skillet over medium-high heat. Add the coated chicken cubes in batches, fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
In a separate bowl, whisk together 1 cup of chicken broth, 2 tablespoons of cornstarch, 2 tablespoons of brown sugar, and 3 tablespoons of soy sauce until smooth.
In the same wok or skillet, remove excess oil, leaving about 1 tablespoon. Add minced garlic, minced ginger, and dried red chilies. Sauté for about 1-2 minutes until fragrant.
Pour the prepared sauce into the skillet with the sautéed aromatics. Stir continuously until the sauce thickens and bubbles, about 3-4 minutes.
Add the fried chicken back into the skillet and toss to coat in the sauce. Cook for an additional 2 minutes until everything is heated through and well combined.
Remove from heat and garnish with sliced green onions. Serve hot over steamed rice or noodles.
