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For the marinade:
- 2 tablespoons low sodium soy sauce
- 1 tablespoon dry sherry
- 2 eggs
- 2 pounds chicken breast, cut into 1-inch cubes
For the coating
- 1/ 2 cup corn starch
- 1/ 2 teaspoon baking powder
- 1/ 2 teaspoon sea salt
- 1/ 2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the sauce
- 1/ 3 cup low sodium soy sauce
- 1/ 4 cup dry sherry
- 1/ 4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 1/ 4 cup raw sugar
- 2/ 3 cup low sodium chicken stock
- 1 tablespoon ginger
- 1 tablespoon corn starch
- 2 tablespoons olive oil
- 1 tablespoon garlic cloves, minced
- 1/ 2 cup green onion, chopped
- 10 dry arbol chilies
- 1 cup fresh or frozen broccoli
Mix marinade ingredients in a bowl and pour over chicken. Let chicken marinate for at least 30 mins.
Heat frying oil in a large pot or skillet. While oil is heating up, mix coating ingredients in a large plastic bag. Add a few pieces of chicken to the baggy, zip it tight and shake until chicken is fully coated. Using tongs, drop chicken pieces into hot oil one by one. Fry chicken until golden brown. If you are pan frying, flip chicken over halfway through cooking process. Remove chicken from oil with a slotted spoon and repeat with remaining chicken. Set fried chicken aside.
Using sauce ingredients, in a bowl mix soy sauce, sherry, vinegar, sesame oil, sugar, ginger, corn starch and stock until sugar and starch are completely dissolved. In a large skillet, heat olive oil on medium heat, then saute garlic and onions for about 2 minutes. Add broccoli and chilies and continue cooking for an additional minute. Pour sauce in skillet and cook until sauce begins to thicken and broccoli softens. Turn heat to low and add fried chicken, tossing in sauce making sure chicken is completely coated.
Remove from heat, garnish with sesame seeds and green onion and serve over white or brown rice.