- 1 egg, beaten
- ¼ cup soy sauce
- ¾ cup cornstarch
- ¼ cup cornstarch
- 1/8 cup water
- 1½ tsp fresh garlic, minced
- ¼ cup sugar
- ¼ cup soy sauce
- 1/8 cup white vinegar
- 1/8 cup white wine
- 2 cups chicken broth
- Place sauce ingredients in a quart jar with a lid and shake to mix. You can make ahead of time and refrigerate until needed, shaking again when you are ready to use it.
- To make the batter, beat the egg in a bowl. Once the egg is beaten, mix the soy sauce in well. Slowly add the cornstarch into the egg and soy sauce mixture, mixing until it is the consistency of peanut butter.
- Add chicken pieces to the batter and cover them using a fork and allow excess to drip off.
- Heat the peanut oil in a wok until medium high.
- Add chicken to hot oil and fry until crispy in wok. Cook up to 8 pieces at a time.
- Drain chicken on paper towel and keep warm in oven. Repeat until all chicken has been fried. Drain the oil from the wok.
- Add green onions and hot pepper to the wok and stir fry for 30 seconds.
- Stir sauce mixture in with the onions and pepper in the wok, and cook until thick. You will see it begin to bubble and thicken. Add chicken and broccoli to sauce and mix together quickly. Cook for just 1-2 minutes and serve over rice.
- Note: Want crispier chicken, and serve the sauce separate? Add about 3/4 cup plus 2 tablespoons of water and 2 dashes of soy sauce to to the sauce mixture with the broccoli and serve separately.
BATTER:
SAUCE:
CHICKEN:
2 pounds chicken breasts - cut into cubes
1 cup peanut oil
2 bunches of green onions
5-8 dried chillies
1 head of broccoli, cut into florets
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