Ingredients:
For the chicken stir fry:
1-2lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch
1/2 cup potatoes starch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1 egg
1 1/2 cups broccoli florets
1 red bell pepper, cubed
Vegetable oil, for frying
For the sauce:
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup hoisin sauce
3 tablespoons sugar
2 tablespoons cornstarch
1 cup chicken broth
1 teaspoon sesame oil
3 cloves garlic, minced
1 tablespoon ginger, grated
1/2 teaspoon red pepper flakes adjust to your liking
Instructions:
Prepare the chicken:
In a bowl, mix the cornstarch, potatoes starch, salt, and pepper.
In another bowl, whisk together the water and egg.
Dip each piece of chicken in the egg mixture, then coat it with the cornstarch mixture. Set aside on a plate.
Fry the chicken:
Heat vegetable oil in a deep fryer or a large skillet over medium-high heat.
Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch.
Remove the chicken and drain on paper towels. Keep warm.
Prepare the sauce:
In a bowl, combine the soy sauce, ketchup, hoisin sauce, sugar, cornstarch, sesame oil, and chicken broth. Stir until the sugar and cornstarch are dissolved.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.
Add the minced garlic, ginger, and red pepper flakes. Sauté for about 1 minute until fragrant.
Pour in the sauce mixture and bring to a boil, stirring continuously. Reduce the heat and simmer until the sauce thickens, about 2-3 minutes. Add in bell pepper, broccoli and the fried chicken to the sauce, tossing to coat the evenly and cook until vegetables are tender.
Turn off heat and stir in the chopped scallions.
Serve immediately, garnished with sesame seeds if desired, over steamed rice.
