Combine 2 tsp of cornstarch with ⅓ cup of water in a small bowl, whisk until smooth, and set aside.

Cut boneless chicken into thin strips, season with cornstarch, salt, and pepper in a zip-lock bag, seal, and shake.

Heat 3 tablespoons of vegetable oil in a wok over medium heat, add chicken in batches, fry for 2-3 minutes until golden, and transfer to paper towels.

In the same pan, add minced ginger, garlic, and half the chopped green onion; sauté for 20 seconds until fragrant.

Pour in toasted sesame oil, soy sauce, and dark brown sugar, stir to combine, then add the cornstarch slurry, cooking for 30 seconds until thick.

Add fried chicken strips and remaining green onion to the pan, toss to coat, and heat through before serving.

Serve hot over steamed rice or alongside crispy Thai noodles.