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1
Cut chicken into bit sized, nugget pieces
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2
Mix the egg, salt and pepper and hot sauce if using from the chicken nuggets section in a bowl.
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3
Mix in cornstarch and 2 tablespoons of flour from the chicken nuggets section.
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4
Add a touch of water to the mix, mix until you have a batter just slightly thinner than pancake batter.
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5
It usually takes about 1 tablespoon.
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6
Put enough oil in a stir-fry pan, wok or skillet to come up about half way on the chicken nuggets.
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7
Set on medium heat.
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8
Put the chicken pieces in the batter, stir well until all coated.
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9
When the oil is hot, take some chicken pieces, roll in the 1 cup of flour, carefully drop in the oil.
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10
Don't overcook the nuggets.
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11
Flip when golden on the first side, remove when the other side is golden.
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12
Repeat until all cooked.
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13
Carefully remove all but about 2-3 tablespoons of the oil.
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14
Chop garlic cloves, add to hot oil.
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15
Stir for about 30 seconds.
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16
Add the chopped onion to the pan.
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17
Stir-fry about 3-4 minutes until translucent.
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18
Add everything from the sauce section except the broth.
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19
Stir well, allow to cook for a minute.
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20
Add the broth, allow to simmer for 3 minutes.
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21
Stir the cornstarch and water together from the slurry section.
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22
While stirring the broth mix, slowly add the slurry
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23
Bring to a boil for about 30 seconds, turn down heat to a simmer.
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24
Cook until the mixture thickens to your liking.
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25
Usually 2-4 minutes.
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26
Add the chicken pieces back in.
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27
Stir to coat.
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28
Serve with rice, garnish with green onion and sesame seeds if you choose.
