This is a delicious takeout dish that will not make you feel guilty afterwards. I added alot more broccoli than you get in the restaurant to make it more healthy and colorful. You can eat as much of this as you want, and will not feel bloated afterwards. I love to make my own versions of our favorite take out dishes. This dish can easily be modified to be as spicy or as mild as you like it. Serve with white or brown rice.
Yield: Serves 4
For the chicken:
4 boneless skinless chicken thighs, or 2 boneless skinless breasts, cut in bite size pieces
Kosher salt
Pepper
Cornstarch
1 egg
Vegetable oil for frying
For the sauce:
2 cloves Garlic grated
1 tablespoon fresh grated ginger
1 tablespoon soy sauce
2 cups chicken stock
1 cup water
1/2 cup red pepper rice vinegar, or white vinegar
1/2 cup sugar
1/2 cup cornstarch dissolved in 1 cup water
Several dried chile peppers, add to taste
4 cups chopped broccoli
Place about 2 inches of oil in frying pan and preheat to 350 degrees. Salt and pepper chicken.
Whisk egg and pour over chicken, toss to coat. Take each piece of chicken and dip in cornstarch and coat thoroughly. Shake off excess and place in hot oil. Repeat with all chicken pieces.
You will have to fry in batches. Do not overcrowd pan. When chicken is light golden brown, drain on kitchen towel paper towel.
Place vinegar, sugar, ginger, garlic, soy sauce, chicken stock, 1 cup of the water, and the chile peppers in a saucepan. Bring to a boil.
Dissolve the cornstarch in the 1 cup of water and add. Bring to a boil and reduce to a simmer.
When you are ready to serve, add the broccoli and submerge in sauce. Let the sauce come back to a boil and remove from heat. Add chicken to a serving platter, and pour the broccoli and sauce over the chicken. Serve with brown or white rice.