Pat chicken dry. Slice it up. Coat that chicken: Toss your sliced chicken in a tablespoon of avocado oil—just enough to give it a slight sheen. Then drop it into a bowl of cornstarch and lightly coat each piece like it's getting ready for a spa day. Shake off the extra.

Fry time: Heat up ⅓ cup of avocado oil in a large skillet or wok over high heat until it's shimmering (but not smoking). If your chicken looks a little damp from sitting, give it another sprinkle of cornstarch. Lay the chicken in a single layer and let it fry for about a couple of minutes, undisturbed, until it’s golden and crispy. Flip and cook another couple minutes. Transfer to a plate lined with paper towels to keep that crunch.

Glaze game strong: Now pour in the soy sauce, brown sugar, and hot water. Stir it up until the sugar fully dissolves and it’s starting to simmer. Give your cornstarch slurry (equal parts water + cornstarch) a quick mix and drizzle it into the sauce while stirring. Let it bubble and thicken until it’s glossy and coats the back of a spoon.

Bring it home: Add the crispy chicken back into the pan along with the green tops of your onions. Toss everything together so the chicken gets fully coated in that shiny, sticky glaze. The sauce should cling to the chicken like a dream—if it’s too loose, add a bit more slurry and keep stirring.

Serve immediately: Get it on a plate and serve while the edges are still crispy and that glaze is still hot. No extra sauce needed—this stuff sticks.