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• 1 1/2 Chicken Breast
• 3/4 cup Plain Flour
• 1 Egg
• 2 tbs Starch
• 1 tbs Baking Powder
• 1 tsp Salt
• 1/2 tsp Onion Salt
• 1/4 tsp Garlic Powder
• 3/4 cup Water
• 1/2 cup Chicken Stock
• 1/4 cup Duck Sauce
• 3 tbs Soy Sauce
• 2 tbs Honey
• 1 tbs Rice Vinegar
• 2 tbs Sesame Seed Oil
• 1/2 tbs Gochujang
• 2 tbs Starch
• 1 clove Garlic
• 2 chopped Spring Onions
• 1 tsp Ginger

DIRECTIONS:

STEP 1 - SAUCE

In a bowl, add 2 Cups of water, 2 Tablespoon soy sauce, 2 Tablespoon white vinegar, sherry cooking wine, 1/4 Teaspoon white pepper, minced ginger, minced garlic, hot pepper, ketchup, hoisin sauce, and sugar.

Mix together well and set aside.

STEP 2 - MARINATING THE CHICKEN

In a bowl, add the chicken, 1 pinch of salt, 1 pinch of white pepper, 2 egg whites, and 3 Tablespoon of corn starch

STEP 3 - DEEP FRY THE CHICKEN

Deep fry the chicken at 350 degrees for 3-4 minutes or until it is golden brown and loosen up the chicken so that they don't stick together.

Set the chicken aside.

STEP 4 - STIR FRY

Add the sauce to the wok and then the broccoli and wait until it is boiling.

To thicken the sauce, whisk together 2 Tablespoon of cornstarch and 4 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.

Next add in the chicken and stir-fry for a minute and serve on a plate