Start by cutting the chicken thighs into bite-size pieces, about 2″ large.
Heat up about 1.5 cups of vegetable oil in a pot.
Whisk together flour and cornstarch in a bowl and beat eggs in another bowl.
Season chicken with salt. Dip each piece in egg mixture, then in flour mixture.
Once the oil reaches at least 340 degrees F, it is ready for frying the chicken.
Carefully drop the coated pieces of chicken into the hot oil. Fry about 6 to 8 at a time, to not overcrowd the pan. Fry them for about 4 to 5 minutes, flipping once or twice.
Remove from oil onto a plate with a paper towel. It will soak up any excess of oil.
to make the sauce:
In a saucepan or a microwave-safe bowl, whisk all ingredients. Heat up over medium heat until it bubbles, whisking often to melt the sugar. In a microwave, heat up for 45 seconds, whisk, then microwave for 25 seconds more. Whisk well.
Pour the sauce over chicken and toss to coat.
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.