In a medium bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, chicken broth, and sesame oil to create the sauce. Set aside.

Place the chicken pieces in a large bowl and toss evenly with cornstarch until each piece is well coated. Shake off any excess cornstarch.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in a single layer, working in batches if necessary.

Pan-fry the chicken for 5 to 7 minutes, turning occasionally, until golden brown, crispy, and cooked through. Remove the chicken to a paper towel-lined plate.

In the same skillet, leave about 1 tablespoon of oil. Add the minced garlic, grated ginger, and dried red chilies, cooking until fragrant, about 30 seconds.

Pour the prepared sauce mixture into the skillet and bring to a simmer. Let it bubble and thicken slightly for 2 to 3 minutes until it coats the back of a spoon.

Return the crispy chicken to the skillet, tossing thoroughly to coat every piece in the sticky sauce. Cook for 1 more minute until completely heated through.

Remove from heat and garnish with sliced green onions. Serve immediately over warm steamed rice with steamed broccoli for a perfect and comforting homestyle dinner.