This easy fried chicken and broccoli recipe is one delicious Chinese feast. Ready to serve in 30 minutes, it's full of flavor and it's a great reason to skip the takeout!
Preheat vegetable oil in a saucepan to 350℉. The oil should be 3 inches deep, so adjust the amount of vegetable oil based on the size of the pan.
vegetable oil
Create a dredging station for the chicken. Gather 3 bowls. Add cubed chicken to one bowl. Whisk the eggs with a pinch of salt and pepper in a second bowl. In the third bowl, stir together the cornstarch and flour.
4 chicken breasts, 2 eggs, pinch salt, pinch black pepper, ¼ cup cornstarch, ½ cup flour
Dip the chicken into the flour mixture, then into the eggs, and back into the flour. Then, add chicken to the hot oil. Fry for 5 minutes. (Do not add all the chicken pieces at once; they should not be touching as they fry. You may need to do a couple batches. This prevents the chicken from sticking together.)
Chop broccoli into florets and place into a bowl. Add ¼ cup water, cover, and microwave for 3 minutes.
1 crown broccoli, ¼ cup water
In a medium mixing bowl, whisk together chicken broth, sriracha, hoisin sauce, and soy sauce. Then, stir together 1 tbsp of cornstarch with 1 tbsp cold water, and add to the bowl. Pour mixture into a wok and heat on medium high heat. Stir in red pepper flakes, garlic, and brown sugar. Cook for 5 minutes.
1 cup chicken broth, 1 tablespoon sriracha, 3 tablespoons hoisin sauce, ⅓ cup soy sauce, 1 teaspoon red pepper flakes, 3 cloves garlic, 1 tablespoon cornstarch, 1 tablespoon brown sugar
Add chicken and broccoli to the wok and toss to coat. Cook for 5 more minutes and remove from heat. Top with chopped green onions and sesame seeds and enjoy!
1 teaspoon sesame seeds, ¼ cup green onions
Notes
Cut the chicken into similar sized pieces so that they cook through evenly.
The quickest way to cook the broccoli before adding it to the sauce is in the microwave, but you can steam or boil it.
I like to use vegetable oil for frying, but any high heat oil will work well.
Storage: Store fried chicken and broccoli in an airtight container in the refrigerator for 3 days, or freeze for 3 months.