Combine all ingredients for the sauce in a mixing bowl, whisk well, and set aside.
Cut chicken thighs into small pieces and cut off as much excess fat as possible in the process.
Put cut chicken into a large zip-lock bag. Add cornstarch, close the bag and give it some good shaking to make sure that all the chicken is coated evenly.
Preheat a large cooking pan first and add oil. Add dredged chicken and sear it on all the sides until almost done. Take chicken out and set is aside.
Stir the sauce again and add it to the same pan where the chicken was cooked.
Slowly stir and let the sauce simmer and thicken. Once it’s thickened, add chicken back in, lower the heat, and let it finish cooking together with sauce.
Finish the dish off with some diced scallions.
Serve over rice or simple roasted/sauteed vegetables.