Ingredients:
CORNSTARCH SLURRY:
1 egg beaten
¼ cup soy sauce
¾ cup cornstarch
SAUCE:
¼ cup cornstarch
⅛ cup water
1½ tsp fresh garlic, minced
¼ cup sugar
¼ cup soy sauce
⅛ cup white vinegar
⅛ cup white wine
2 cups chicken broth
to serve chicken separate from sauce so as to be more crispy, add 3/4 C + 2 tbs of water + 2 dashes of soy to sauce mixture
OTHER:
2 lbs. chicken breasts – cut into cubes
2 bunches of green onions
5-8 dried chilies
broccoli
Steps
First take your ingredients for the sauce, throw it in a quart jar, and then mix it by shaking. You can do this ahead of time but give it a shake or two before use.
Put the cornstarch slurry inside a bowl, and then make sure that you add the ingredients in order. You want to add more cornstarch as you use this. You should have the consistency of the peanut butter
Put the chicken pieces in the cornstarch slurry mix, and then coat this, using a fork to make sure that it’s coated the excess is able to drip off.
Put the chicken inside the hot oil, and then fry this until it becomes crispy. Do this in the wok. Try to make sure about eight pieces at once are done.
Take the chicken, drain this on a paper towel, and then put it in an oven to keep warm, so turn it on to the warmest settings. Take this, and then repeat this as well with the extra chicken pieces that are there.
Take the oil, add in the green onions and your hot pepper, stirring this for around 30 or so seconds.
Stir your sauce till it thickens up, cooking it till it’s thick. It should look almost like a bubbling candy.
Put the chicken and broccoli in there mixing it quickly. Cook it for another minute or two, and then serve this with some of the rice that’s there to create the perfect dinner dish.