Pat the chicken (or tofu) dry with paper towels and place in a medium bowl. Add 1.5 tbs low-sodium soy sauce, 1 tsp sesame oil, 1 tsp freshly ground black pepper and 3 cloves minced garlic. Toss to coat thoroughly. Cover and refrigerate 20–30 minutes (or 10 minutes for tofu) to let flavors penetrate.

Coating / Fry

Mix dry coating

In a shallow dish combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 3/4 tsp salt and 1/2 tsp paprika (if using). Stir to evenly combine.

Coat protein

Remove marinated chicken/tofu from fridge. Shake off excess marinade (do not rinse). Dredge pieces in the flour-cornstarch mixture, pressing lightly so a thin, even coating forms. Place coated pieces on a wire rack or plate.

Heat oil and fry

Pour about 3/4 cup vegetable oil into a large skillet (preferably nonstick or cast iron) to reach roughly 1/4-inch depth. Heat over medium-high until shimmering and a small pinch of flour sizzles immediately (about 350°F / 175°C if using a thermometer). Fry the pieces in a single layer in batches to avoid crowding: cook 3–5 minutes per side for chicken (until golden brown and internal temperature reaches 165°F / 74°C) or 2–3 minutes per side for tofu (until crisp and golden). Transfer cooked pieces to a paper-towel-lined plate or wire rack to drain. Wipe skillet clean if there is excessive burnt residue, leaving a thin film of oil for the sauce step.

Soy-Garlic Sauce

Make sauce

In a small bowl whisk together 3 tbs soy sauce, 2 tbs water, 1.5 tbs brown sugar, 1 tbs rice vinegar, 4 cloves finely minced garlic, 1 tsp grated ginger and 1/4 tsp chili flakes (optional). Taste and adjust: it should be savory, slightly sweet and tangy.

Thicken sauce

Mix 1 tsp cornstarch with 1 tsp cold water to form a slurry. Heat the skillet with the leftover thin film of frying oil over medium heat. Add the prepared soy-garlic mixture and bring to a gentle simmer. Stir in the slurry and cook 30–60 seconds until the sauce becomes glossy and slightly thickened. Remove from heat.

Toss with fried pieces

Return the fried chicken/tofu to the skillet (off heat or over very low heat) and toss quickly in the sauce until each piece is well-coated, 30–60 seconds. If you prefer a saucier result, add up to 1 tbs water and reheat briefly to loosen the sauce.

Finish and garnish

Sprinkle 1 tbs toasted sesame seeds and the thinly sliced tops of 2 green onion stalks over the sauced pieces. Serve immediately.