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1
Cut the chicken into 1 1/2-inch chunks and combine in a bowl with sesame seeds, cornstarch, salt, sesame oil, wine and white pepper.
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2
Put the flour in a shallow bowl.
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3
Dredge the chicken lightly in the flour and set aside.
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4
Stir together all the sauce ingredients in a small bowl.
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5
Set aside.
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6
In another bowl, combine 2 tablespoons of cornstarch with 2 tablespoons water.
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7
Set aside.
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8
Have a medium sized bowl of ice water prepared and ready.
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9
In a large pot of boiling water, blanch the broccoli for 30 seconds to a minute.
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10
Remove broccoli from the water using a slotted spoon and immediately dunk it into the ice bath to stop the cooking process.
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11
Remove it from the ice water and set aside.
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12
Heat the 2 cups of oil in a small pot over medium-high heat until just starting to smoke.
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13
Fry the chicken in small batches until golden brown, about 3-5 minutes per batch.
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14
Remove the fried chicken from the oil to a paper towel lined plate and repeat frying the rest of the chicken.
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15
Heat a clean wok over high heat and add 1 tablespoon of oil along with the dried chilies.
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16
Cook the chili peppers for about 10 seconds then add your sauce ingredients along with the chicken stock or water.
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17
Bring the liquid to a boil and stir in the cornstarch slurry until it thickens to a sauce.
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18
Quickly check for seasoning and adjust if needed.
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19
Add the chicken and broccoli and toss the mixture until everything is well-coated.
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20
Plate and serve immediately with steamed rice.
