Step 1

For the Sauce: Combine the corn starch and water in a medium bowl (or, I Iike to use a container that I can cover and shake). Add remaining sauce ingredients and stir or shake to combine. Set aside.

Step 2

For the Chicken Dredge: In a medium bowl, combine the flour and cornstarch. In another bowl, whisk 2 eggs and 2 Tablespoons of the sauce mixture.

Step 3

Dice the chicken into cubes and pat dry. Sprinkle lightly with salt and pepper. Dredge the chicken in the egg mixture, and then into the flour mixture.

Step 4

Add 1 quart of oil to a 3 ½ or 4 quart dutch oven, or use a deep fryer. Heat over medium-high heat until the temperature reaches 365 degrees. Fry the chicken in batches, until golden brown. Use a slotted spoon to carefully remove the chicken and place on wire cooling racks so that the bottom stays crispy. Place wax or parchment paper underneath the racks to catch excess grease.

Step 5

Take 2 Tablespoons of peanut oil from the dutch oven or deep fryer and place it in a large skillet. Sauté the broccoli for about 5 minutes or until it’s reached your desired level of doneness. Remove and set aside.

Step 6

Add the sauce mixture to the skillet and bring it to a gentle boil. It will thicken quickly so watch it carefully. Once it’s almost reached your desired level of thickness, reduce the heat to low, add the chicken and stir to coat. Add the broccoli, stir to combine, and remove from heat. Garnish with green onions and a sprinkle of sesame seeds and serve!