Blanch the Broccoli (1 head) in boiling water for 1 minute. Remove from water and set aside until the rest of the dish is ready. Put tin foil over the bowl to keep the broccoli warm.
Marinate the Chicken Thigh (1 pound) in Corn Starch (1 tablespoon), Salt (1 teaspoon), Ground Black Pepper (1 dash), and the white of an Egg (1) for 15 minutes at room temperature.
Prepare the sauce by combining Water (1/2 cup), Ketchup (3 tablespoon), Apple Cider Vinegar (1 1/2 tablespoon), Hoisin Sauce (3 teaspoon), Soy Sauce (3 teaspoon), Brown Sugar (3 teaspoon), and Corn Starch (2 teaspoon). Stir well.
Heat up Cooking Oil (to taste) for deep frying in a wok or pot over medium-high heat.
Dredge the chicken in the Corn Starch (1 1/2 cup).
Deep fry chicken in small batches.
Pour all of the oil from the wok into a heat-proof bowl. Wipe the wok clean.
Pour about 2 tablespoons of oil back into the wok. Add Garlic (2 clove), Fresh Ginger (1 tablespoon), and Dried Chili Pepper (1 cup). Fry until aromatic, about 30 seconds.
Give the sauce a good stir, then pour it into the wok. Stir until slightly thickened.
Add the chicken to the wok. Toss until all of the chicken is evenly coated in the sauce.
Serve immediately with broccoli and White Rice (to taste). Enjoy!