INGREDIENTS

• 2 Cup of water + 4 Tablespoon of water
• 2 Tablespoon soy sauce
• 3 Tablespoon white vinegar
• 3 Tablespoon sherry cooking wine
• 1/4 Teaspoon white pepper + 1 pinch of white pepper
• 1 Teaspoon minced ginger
• 1 Teaspoon minced garlic
• 1/2 Teaspoon of hot pepper sauce
• 2 Tablespoon ketchup
• 1.5 Tablespoon hoisin sauce
• 6 Tablespoon sugar
• 16 oz of chicken
• 1 pinch of salt
• 2 egg whites
• 5 Tablespoon corn starch

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