- 2 pounds chicken breast
- 2 cups rice
- 3 1/2 cups water
- 4 egg whites
- 4 tbsp soy sauce
- 3 cups corn starch
- 1 1/2 tbsp salt
- 1 tbsp pepper
- 8 oz chili garlic sauce (Huy Fong is good – same brand as sriracha with the rooster)
- 10 oz sweet chili sauce (Mae Ploy)
- 8-12 dried chili peppers
- Broccoli
- Green onion
- Sunflower oil (at least 3 or 4 cups)
- 1/2 tbsp sesame oil
For a spicier dish, substitute another jar of garlic chili sauce instead of the sweet chili sauce.
Whisk together eggs whites and soy sauce in a large bowl. Chop chicken into bite sized pieces and place in bowl with egg whites and soy sauce. Place in refrigerator for 10-15 minutes.
Chop broccoli into bite sized pieces.
Slice green onion and set aside.
In a large bowl, mix corn starch, salt, and pepper.
In a large pot, add water and rice. Cover and bring to boil. Reduce to simmer for about 15 minutes or until water is absorbed and rice in tender.
Start steaming broccoli.
Toss chicken in corn starch mixture.
In a deep pan or wok, add a couple cups of sunflower oil and heat over medium high heat. Fry chicken in small batches. Put cooked chicken on a plate lined with paper towels.
Once all chicken is cooked, wipe out wok. Add sesame oil and heat over medium heat.
Add chili sauces and dried peppers to oil. Once heated, mix in chicken and broccoli.
Serve over rice and garnish with green onion.