Heat the canola oil at medium high heat and cook ginger and garlic until fragrant and soft. Pour the soy sauce mixture and let cook by stirring occasionally. Slowly add the cornstarch slurry into the pan. Add sesame oil.
Whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. Heat frying oil and fry the chicken in batches. Let chicken cool down before frying up a second time.