Instructions: Cut the chicken, with skin on, into bite-size pieces and put into a large bowl.

Sprinkle generously with sake, shoyu and sesame oil and leave to marinate about 15 minutes. Fold in the beaten egg and leave 15 minutes. Meanwhile, make the green onion sauce by mixing all the ingredients in a bowl. Cook the broccoli in lightly salted boiling water 3 minutes. Drain and keep warm. Roll the chicken pieces in cornstarch and shake off the excess.

Heat vegetable oil in a wok or deep-fryer to 340F (170C) and fry chicken pieces, several at a time, until well cooked and light golden, turning frequently. (Do not add too much chicken at a time - the pan should not be more than two-thirds full at any time.) Drain well on a wire rack or paper towels and arrange in the center of a serving platter along with the broccoli. Pour the sauce over the top, sprinkle with the red bell pepper and serve at once.

Serves
4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.