In a bowl, toss together drained chickpeas with soy sauce, vinegar, Sriracha until well combined. Let sit for 10 minutes, then drain and reserve liquid. Add cornstarch to chickpeas and toss to coat evenly.
In a small bowl, whisk together all sauce ingredients and reserved soy mixture until well combined. Set aside until ready to use.
In a large and wide pan over medium heat, heat about ¼ cup oil. Add in dredged chickpeas and fry until golden and crispy, stirring occasionally to ensure even cooking for about 8 - 10 minutes. Remove from heat and transfer chickpeas to a plate lined with paper towels, reserving all the oil in the pan.
Using the same pan, add sliced garlic, red pepper flakes, and broccoli. Cook, stirring occasionally, until broccoli is tender, about 7 minutes.
Slowly add sauce to the skillet and stir until slightly thickened, 1 to 2 minutes. Return chickpeas to skillet and stir until evenly coated in sauce.
Garnish with sesame and green onions and serve alongside rice, if desired.
Servings 0