INGREDIENTS
2
Chicken thighs
2 cups
Broccoli florets
4
Red chili peppers, whole dried
1 tbsp
Soy sauce, dark
1 tbsp
Soy sauce, light or seasoned
8 tsp
Cornstarch
1/3 cup
Flour
1/2 tsp
Salt
1 tsp
Sesame seeds, toasted
1 tsp
Sugar
1 pinch
White pepper, fresh ground
2 cups
Peanut or canola oil
1 tsp
Rice wine vinegar
1 tsp
Sesame oil
2 1/2 tsp
Shaoxing wine
1/2 cup
Chicken stock or water