General Tso's Chicken

Cut chicken thighs into uniform 1-inch cubes. Pat dry. Toss in cornstarch to coat and let rest for 5 minutes.

Combine cold water, soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch in a bowl. Whisk until smooth.

Heat oil in skillet over medium-high heat. Cook chicken in batches 3-4 minutes per side until golden and cooked through. Transfer to a bowl.

Sauté ginger, garlic, and red pepper flakes in remaining oil for 30 seconds until fragrant.

Pour sauce into skillet, bring to simmer, and cook for 1 minute until thickened.

Return chicken to skillet. Toss to coat with sauce. Garnish with sesame seeds and serve hot.