1-First, in a bowl, mix the chicken cubes with cornstarch, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper until everything is nicely coated. This step helps the chicken get that perfect crispy edge when it hits the pan.

2-Next, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat, then fry the chicken in a single layer until it’s golden brown, working in batches if needed to avoid crowding.

3-Once the chicken is set aside, use the remaining oil in the same pan to cook the mushrooms and green onions until they’re tender and full of flavor. Add the minced garlic and grated ginger, stirring until they’re fragrant and aromatic.

4-In a small bowl, whisk together the rest of the soy sauce, brown sugar, sesame oil, oyster sauce, and rice wine vinegar to create a sauce that will tie everything together.

5-Return the chicken to the pan with the mushrooms, pour in the sauce mixture, and toss everything constantly until the sauce thickens and coats the ingredients beautifully.

6-Taste and adjust with extra black pepper or salt as you like, then serve it hot over steamed rice with a sprinkle of extra green onions for a fresh pop.