In a medium bowl, toss the chicken chunks with 1 tablespoon of soy sauce and let it marinate for 10 minutes. This ensures the meat stays flavorful and tender on the inside.

In a separate small bowl, whisk together the remaining soy sauce, rice vinegar, hoisin sauce, brown sugar, and chicken broth. Set this sweet and savory sauce mixture aside for later.

Add the cornstarch to the marinated chicken, tossing well until every piece is completely coated and feels dry to the touch. Shake off any excess cornstarch before frying to ensure an even crust.

Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches 350F. Carefully add the chicken in batches, frying for 4 to 5 minutes per side until deeply golden brown and crispy, then remove and drain on a paper towel-lined plate.

Carefully discard all but 1 tablespoon of oil from the skillet. Return the pan to medium heat and add the minced garlic, ginger, and dried red chilies, stirring constantly for about 30 seconds until highly fragrant.

Pour the prepared sauce mixture into the skillet and let it simmer for 2 to 3 minutes. Stir frequently until the sauce thickens slightly and becomes beautifully glossy.

Toss the crispy fried chicken back into the wok, stirring continuously until every piece is evenly coated in the sticky sauce. Garnish with sliced green onions and serve immediately over hot steamed rice for the perfect bite.