In a bowl, combine chicken pieces with 1 tablespoon of soy sauce (¼ cups) and 1 tablespoon of cornstarch (½ cups). Mix well and let it marinate for at least 15 minutes.

In a separate bowl, whisk together the remaining soy sauce (¼ cups), rice vinegar (¼ cups), sugar, chicken broth (½ cups), and sesame oil (1 tbsp). Set aside.

Coat the marinated chicken pieces with the remaining cornstarch (½ cups), ensuring each piece is fully covered.

Heat vegetable oil (4 cups) in a large wok or deep fryer to 325°F (160°C).

Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the wok. Fry for 5-6 minutes, until lightly golden.

Remove the chicken from the wok and set aside on a wire rack to drain excess oil.

Increase the oil temperature to 375°F (190°C).

Add the chicken back to the hot oil and fry for another 2-3 minutes, until golden brown and crispy.

Remove the chicken from the wok and set aside on a wire rack to drain excess oil.

In a clean wok or skillet, heat 1 tablespoon of vegetable oil (4 cups) over medium-high heat. Add garlic (4 cloves), ginger (1 tbsp), and dried chili peppers (6 whole). Sauté for 30 seconds, until fragrant.

Pour the sauce mixture into the wok and bring to a simmer. Cook for 1-2 minutes, until the sauce thickens slightly.

Add the crispy chicken to the wok and toss to coat evenly with the sauce.

Garnish with chopped scallions (2 whole) and sesame seeds (1 tsp). Serve immediately.