Start by cutting the boneless, skinless chicken thighs into bite-sized pieces. Pat them dry with paper towels to remove excess moisture.

In a bowl, mix cornstarch with a pinch of salt and pepper, then coat the chicken pieces evenly in the mixture.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it shimmers, approximately 350°F (175°C).

Carefully add the chicken pieces in batches and fry for about 5-7 minutes or until golden brown and crispy.

Use a slotted spoon to transfer fried chicken to a paper towel-lined plate to drain excess oil.

In a separate saucepan, combine orange juice, soy sauce, sugar, rice vinegar, sesame oil, garlic, and ginger.

Bring the mixture to a simmer over medium heat, stirring occasionally for about 5 minutes until it thickens slightly.

Return the fried chicken pieces to the saucepan with the orange sauce, tossing gently to coat thoroughly.

Cook for an additional 2-3 minutes, stirring frequently, allowing the sauce to adhere well to each piece.