About the Recipe
Sesame Sauce: (I doubled the sauce recipe for you because I think it needs it.)
2 2/3 cups water
½ cup sugar
4 Tbsp. soy sauce
1 tsp. granulated garlic
4 Tbsp. cornstarch
4 Tbsp. oyster sauce (absolutely necessary ingredient)
Take 4 boneless/skinless chicken breasts and cut them into 1” square cubes. Put approximately ½ cup of cornstarch into a gallon-size ziplock bag. Put the chicken in the bag and shake until well coated. Add enough canola oil into your skillet to generously coat the bottom.
Fry the chicken until it is a crispy medium brown turning once while cooking – don’t sit and play with it. I also like to drizzle a little bit of sesame oil on the frying chicken for flavor. Pour prepared sauce over the chicken and simmer for 3 minutes.
While thickening the sauce up, add 1-½ cups of pre-cooked (not overcooked) or frozen broccoli, and sesame seeds (about 1 to 2 Tbsp.) to taste. When the sauce thickens, serve over hot sticky rice.