Start by cutting the chicken thighs into bite-sized pieces and place them in a mixing bowl. Add soy sauce, rice vinegar, and cornstarch to the chicken, ensuring each piece is well coated. Allow it to marinate for at least 20 minutes to up to an hour in the refrigerator, making sure to cover the bowl for maximum flavor infusion.

In a shallow dish, combine all-purpose flour and a bit more cornstarch to create a light, crunchy coating for the chicken. Mix thoroughly ensuring an even blend.

In a wok or deep skillet, pour in enough vegetable oil to submerge the chicken pieces about halfway. Heat the oil over medium-high heat.

Dredge the marinated chicken pieces in the flour mixture, shaking off the excess before gently lowering them into the hot oil. Fry in batches for 4 to 5 minutes or until golden brown.

In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, and cornstarch until smooth. Sauté minced garlic, grated ginger, and red pepper flakes for around 30 seconds until aromatic. Then, pour in the sauce mixture and simmer until it thickens.

Once the sauce is ready, gently add the fried chicken pieces into the pan and toss them well to coat in the sauce. Stir in most of the chopped green onions.

Plate the General Tso’s Chicken over steamed white rice and garnish with remaining green onions. Serve immediately.