Preheat a medium high heat fire (around 375F) for direct grilling. Add a wok or skillet to the fire 1 minutes before cooking with frying oil.
Cube up your chicken thighs and place in a bowl. Add the Sweet Teriyaki Sake seasoning (or your favorite seasoning) plus the cornstarch to another bowl and mix. Add the cornstarch seasoning mix to the chicken and make sure it spreads all over evenly. Once the frying oil is 325F, add your chicken and cook for about 3 minutes per side until the chicken is 165F internal. Do this in 2-3 batches in order to not overcrowd the skillet. Once the chicken is done, place in a bowl with a paper towel at the bottom to soak up excess oil.
When all the chicken is done, dispose of the frying out and clean out the wok. Add it back to the fire along with all the ingredients for the Orange Chili Sauce. Let simmer over medium high heat for about 5 minutes. Add the cornstarch and water to a bowl and carefully add that to the skillet to thicken the sauce. Whisk together and let the sauce simmer until it has reached your desired consistency (about 2-3 more minutes). Once ready, add the fried chicken to the sauce and mix together gently (so you do not scrape off the crust.
Once the chicken is well coated, pull the skillet off and garnish with sesame seeds and green onions. Serve and enjoy!