In a large mixing bowl, combine the chicken pieces and cornstarch. Toss to coat. Set aside.

Heat a large wok or pan over medium-high heat. Add the cooking oil. Once hot, fry chicken in small batches until golden brown on both sides, about 6-8 minutes. Transfer chicken to a wire rack over paper towels to drain any excess oil.

Turn heat down to medium. Add ginger, garlic, and red chilis. Fry for just 20 seconds, moving constantly. Pour in the hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix well. Once it’s at a low boil, pour in the cornstarch slurry and mix well, then simmer on low until thickened. Then add the splash of vinegar and stir. The sauce should loosen a bit

Toss the fried chicken back into the pan and toss to coat in the sauce. Remove from heat. Garnish with red chilis and green onions.

Spread the broccoli out on the baking sheet. Drizzle with olive oil, season with salt and pepper. Bake for 15 minutes, until lightly charred. Remove from oven.

Meanwhile, in a small skillet over medium heat, combine the sesame oil, garlic and ginger. Cook for 1 minute. Add the soy sauce, sambal oelek, and mirin. Simmer for 2-3 minutes, until heated through.

Toss the broccoli in the sauce and serve hot. Garnish with sesame seeds and green onions.