In a medium saucepan, whisk together ¼ cup white wine vinegar, 2 tablespoons sesame oil, 1 tablespoon freshly grated ginger, 4 minced garlic cloves, ½ chopped onion, 2 tablespoons brown sugar, ¼ cup soy sauce, and ½ cup water. Heat over medium-high until simmering, stirring occasionally until thickened, about 10 minutes.

In a large bowl, coat 1 pound of chicken thighs with ¼ cup cornstarch. Whisk 1 egg in a separate bowl and mix it with the cornstarch-coated chicken.

Heat 2 tablespoons of avocado oil in a skillet over medium heat. Fry the chicken thighs for 5-7 minutes undisturbed until golden, then flip and cook for another 10 minutes until fully cooked.

Drain excess oil and increase heat. Pour the prepared sauce over the chicken and stir to coat evenly for 3-4 minutes.

Transfer the chicken to a platter and garnish with green onions and sesame seeds. Serve with rice or stir-fried vegetables.