Ingredients
Chicken Breast1 1/2
Plain Flour3/4 cup
Egg1
Starch2 tbs
Baking Powder1 tbs
Salt1 tsp
Onion Salt1/2 tsp
Garlic Powder1/4 tsp
Water3/4 cup
Chicken Stock1/2 cup
Duck Sauce1/4 cup
Soy Sauce3 tbs
Honey2 tbs
Rice Vinegar1 tbs
Sesame Seed Oil2 tbs
Gochujang1/2 tbs- Starch2 tbs
Garlic1 clove
Spring Onions2 chopped
Ginger1 tsp
Instructions
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.
- 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.
- 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.
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