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.
Chicken Thighs (1 lb)
Corn Starch (1 Tbsp)
Salt (1 tsp)
Ground Black Pepper (1 dash)
, and the white of an
for 15 minutes at room temperature.
Prepare the sauce by combining
Water (1/2 cup)
Ketchup (3 Tbsp)
Apple Cider Vinegar (1 1/2 Tbsp)
Lee Kum Kee Hoisin Sauce (1 Tbsp)
Soy Sauce (1 Tbsp)
Brown Sugar (1 Tbsp)
Corn Starch (1/2 Tbsp)
. Stir well.
Cooking Oil (as needed)
for deep frying in a wok or pot over medium-high heat.
Dredge the chicken in the
Corn Starch (1 1/2 cups)
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 cloves)
Fresh Ginger (1 Tbsp)
Dried Chili Peppers (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)