Mix cornstarch with water until completely dissolved

Add chili flakes, mo chi jiang, soy sauce, sugar, vinegar and sesame oil to cornstarch slurry and combine well.

Fry breadfruit chunks in batches until golden.

Return fried breadfruit to hot oil then double fry until they are browned and crispy.

Season fried breadfruit lightly with salt and black pepper while still hot.

Drain oil from wok/frying pan just leaving a little amount for sautéing.

Add ginger and white part of chives to the pot then sauté for approximately 30 to 45 seconds.

Add garlic then continue to sauté for about 30 seconds.

Add soy glaze to the wok/frying pan then sauté until mixture begins to thicken

Return breadfruit to the pot and toss until all pieces are coated.

Garnish with fresh chives and sesame seeds.

Serve hot and enjoy!