Recipe courtesy of Ching-He Huang
Episode: Shiki Wok
45 min
45 min
4 servings


  • 2 cups chicken stock
  • 2 cups mushroom or vegetable stock 
  • 1/3 cup ketchup 
  • 1/4 cup yellow bean paste 
  • 6 tablespoons cornstarch
  • 2 tablespoons chili sauce, such as sambal oelek 
  • 2 tablespoons honey
  • 2 tablespoons light soy sauce 
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon dark soy 
  • 3 large eggs
  • 1 cup potato starch 
  • Pinch salt 
  • Pinch ground white pepper 
  • 1 1/2 cups ice-cold seltzer  
  • Peanut oil, for frying and sauteeing
  • 1 1/2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cloves garlic, smashed 
  • 4 dried red chiles, chopped
  • 1/2 bunch broccoli, tops cut into bite-size pieces, stems sliced thinly on a bias 
  • 1 splash Shaoxing rice wine 
  • Chopped scallions, for garnish


For the sauce: Whisk together the chicken stock, mushroom stock, ketchup, bean paste, cornstarch, chili sauce, honey, light soy sauce, brown sugar and dark soy sauce in a bowl.

For the batter: Whisk together the eggs, potato starch, salt and pepper in a bowl.

For the chicken: Heat the oil in a large saucepan or fryer to 350 degrees F. Add the seltzer to the batter and whisk to combine. Dip the chicken in the batter, then deep-fry until light brown, 2 to 3 minutes. Drain on paper towels.

Heat a wok over high heat. Add 2 to 3 tablespoons of the oil to the wok. Add the garlic, chiles and broccoli and saute until tender, 1 to 2 minutes. Add 1/2 cup of the sauce and cook, tossing, until slightly reduced. Add the rice wine and chicken and cook, tossing, until coated.

Ladle out 1/2 cup of the remaining sauce on each of 4 plates. Top each with the chicken and vegetables and sprinkle with the scallions. 

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