Cut chicken into bit sized, nugget pieces
Mix the egg, salt and pepper and hot sauce if using from the chicken nuggets section in a bowl.
Mix in cornstarch and 2 tablespoons of flour from the chicken nuggets section.
Add a touch of water to the mix, mix until you have a batter just slightly thinner than pancake batter. It usually takes about 1 tablespoon.
Put enough oil in a stir-fry pan, wok or skillet to come up about half way on the chicken nuggets. Set on medium heat.
Put the chicken pieces in the batter, stir well until all coated.
When the oil is hot, take some chicken pieces, roll in the 1 cup of flour, carefully drop in the oil. Don't overcook the nuggets. Flip when golden on the first side, remove when the other side is golden. Repeat until all cooked.
Carefully remove all but about 2-3 tablespoons of the oil.
Chop garlic cloves, add to hot oil. Stir for about 30 seconds.
Add the chopped onion to the pan. Stir-fry about 3-4 minutes until translucent.
Add everything from the sauce section except the broth. Stir well, allow to cook for a minute.
Add the broth, allow to simmer for 3 minutes.
Stir the cornstarch and water together from the slurry section.
While stirring the broth mix, slowly add the slurry
Bring to a boil for about 30 seconds, turn down heat to a simmer.
Cook until the mixture thickens to your liking. Usually 2-4 minutes.
Add the chicken pieces back in. Stir to coat.
Serve with rice, garnish with green onion and sesame seeds if you choose.
