In a small bowl, combine 2 teaspoons of corn starch with ⅓ cup of water, stirring until smooth. Set aside.

Cut chicken into thin strips, place in a zip-lock bag with ¼ cup corn starch, salt, and pepper. Shake until coated.

Heat ½ inch of vegetable oil in a wok or skillet over medium heat until hot.

Fry chicken strips in batches for 2-3 minutes on each side, until golden brown.

Remove excess oil from the skillet, add ginger, garlic, and half of green onions. Sauté until fragrant.

Stir in sesame oil, soy sauce, and brown sugar. Mix well and allow to bubble slightly.

Add corn starch slurry while stirring continuously and cook for 30 seconds until thickened.

Return fried chicken to the pan and toss with sauce and remaining green onions.

Serve over steamed rice or noodles and garnish with additional green onions if desired.