Ingredients

Let’s Cook!

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