Cut chicken thighs in to 1 - 1 1/2 inch pieces

Mix marinade ingredients in to a bowl. Ensure no lumps, then add the chicken pieces. Coat chicken well then set aside.

Mix dry coating ingredients. Make sure it is well mixed. Set aside.

Add about 1 inch of peanut oil to pot or stove top crock pot and begin heating oil to approx 350 degrees.

While oil is heating, add the chicken from the marinade to the dry mix and coat each piece thoroughly.

When oil is hot, add the chicken one piece at a time gently in to the oil. Fry for 5-6 minutes or until crispy and lightly browned. Remove chicken from the oil in to a paper towel lined dish. Repeat until all of the chicken is cooked.

Sauce - Mix sauce ingredients in a bowl except for garlic, ginger, and minced green onion and 1/2 sliced green onion.

Gently fry garlic, ginger, and minced green onion in fry pan with a little bit of peanut oil 2-3 minutes.

Add mixed sauce ingredients to fry pan and simmer until thickened. As soon as sauce thickens, remove from heat. It is better to remove if from the fry pan and put in to a bowl.

When the chicken has finished cooking, add in to the fry pan (no heat) that the sauce was cooked in. Pour the sauce over the cooked crispy chicken and mix very well to ensure each piece of chicken is coated. Garnish with the remaining 1/2 of sliced green onion.

Serve over rice.