½ teaspoon salt
¾ cup + 1 tablespoon cornstarch, divided use
1 cup + 3 tablespoons vegetable oil, divided use
2 tablespoons chopped green onion
1 tablespoon fresh minced ginger
1 tablespoon fresh minced garlic
2/3 cup chicken stock
2 tablespoons gluten-free soy sauce
4 tablespoons sugar
Chinese hot oil to taste
1 tablespoon sherry
1 tablespoon white vinegar
Cut chicken into bite-sized pieces and rub with salt. Mix the egg with 3 tablespoons water. Dip chicken in egg mix. Add ¾ cup cornstarch and coat chicken thoroughly.
Mix 2 tablespoons water with 1 tablespoon cornstarch. Pour into stock mixture and stir well. Add the chicken and continue stirring. Add Chinese hot oil (½ to 1 teaspoon) wine and vinegar. Stir gently. Serve immediately with broccoli.