I don't cook much Asian food because though I have a killer Wolf stove, I believe the heat needed to cook most Asian food does not belong in a household kitchen! There are some exceptions though and this is one of them. Plus, this is one of The Blog Tech's favorite meals. It is also very easy to make.
In a bowl, combine 1/2 c. hoisin sauce, 1/4 c. white vinegar, 3 T. soy sauce, 2 T. sesame oil, 4 diced garlic cloves, 1/2 tsp. fresh grated ginger and 1/2 tsp. red pepper flakes. Mix 3 T. cornstarch with 1 1/2 cups of water. Set this aside.
Use some boned, skinned chicken breasts.
Mix 1 1/2 cups of cornstarch with some salt and pepper.
Cut the chicken into 1 inch cubes.
Marinate the chicken cubes in a mixture of 2 tablespoons soy sauce, 2 tablespoons rice wine and 2 egg whites. Marinate for 30 minutes.
Drain the chicken and add it to the cornstarch and toss to coat.
Fry these in an inch of vegetable oil for about 3 minutes on each side until cooked through.
Drain on paper towels.
Throw a head of chopped broccoli into about a tablespoon of oil and saute' for a minute or two. Add the hoisin mix and cook until it begins to thicken. Add the fried chicken pieces and toss to coat.
Sprinkle with sesame seeds and sliced green onions.