Best Crispy Chicken With Broccoli Recipes

CRISPY CHICKEN WITH BROCCOLI

Steps:

• Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
• In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
• In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
• Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
• Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
• Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
• Heat the remaining 2 tablespoons of oil.
• Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
• Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
• Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
• Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).

CRISPY CHILLI CHICKEN WITH BROCCOLI

Steps:

• Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated.
• When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
• There should still be left some oil in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that.
• Take the wok off the heat or turn it down very low and add in the ginger and garlic (the garlic will burn if you have it on a high heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
• Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
• Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the wok.
• Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce and thicken (see note below if using tamari).
• Add the chicken and broccoli back in, give it a stir and heat through for 1 minute, then serve with boiled rice. Garnish with the spring onions and more chopped chillies.