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Export 14 ingredients for grocery delivery
Step 1
Mix all the sauce ingredients in a small bowl and set it aside.
Step 2
Combine the chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let it marinate for 10 to 20 minutes.
Step 3
Add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken until it forms an uneven coating with a little dry cornstarch left unattached.
Step 4
Heat the stir-fry oil in a heavy-duty skillet until hot, until it just starts to smoke. Add the chicken all at once and spread it out into a single layer in the skillet. Separate the chicken pieces with a pair of tongs or chopsticks.
Step 5
Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer the chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
Step 6
Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. Add the dried chili pepper, garlic, and ginger. Cook and stir a few times until it releases its fragrance.
Step 7
Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
Step 8
Add back the chicken pieces. Stir to coat the chicken with sauce, 30 seconds. Transfer everything to a plate immediately.
Step 9
Serve hot as main over steamed rice with blanched broccoli.
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