Ingredients — tap any to shop it
- Chicken Breast 1 1/2
- Plain Flour 3/4 cup
- Egg 1
- Starch 2 tbs
- Baking Powder 1 tbs
- Salt 1 tsp
- Onion Salt 1/2 tsp
- Garlic Powder 1/4 tsp
- Water 3/4 cup
- Chicken Stock 1/2 cup
- Duck Sauce 1/4 cup
- Soy Sauce 3 tbs
- Honey 2 tbs
- Rice Vinegar 1 tbs
- Sesame Seed Oil 2 tbs
- Gochujang 1/2 tbs
- Starch 2 tbs
- Garlic 1 clove
- Spring Onions 2 chopped
- Ginger 1 tsp
Method
DIRECTIONS:
STEP 1 - SAUCE
In a bowl, add 2 Cups of water, 2 Tablespoon soy sauce, 2 Tablespoon white vinegar, sherry cooking wine, 1/4 Teaspoon white pepper, minced ginger, minced garlic, hot pepper, ketchup, hoisin sauce, and sugar.
Mix together well and set aside.
STEP 2 - MARINATING THE CHICKEN
In a bowl, add the chicken, 1 pinch of salt, 1 pinch of white pepper, 2 egg whites, and 3 Tablespoon of corn starch
STEP 3 - DEEP FRY THE CHICKEN
Deep fry the chicken at 350 degrees for 3-4 minutes or until it is golden brown and loosen up the chicken so that they don't stick together.
Set the chicken aside.
STEP 4 - STIR FRY
Add the sauce to the wok and then the broccoli and wait until it is boiling.
To thicken the sauce, whisk together 2 Tablespoon of cornstarch and 4 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.
Next add in the chicken and stir-fry for a minute and serve on a plate