Chinese Crystal Chicken With Broccoli

Combine the flour and baking powder in a bowl and mix well. Whisk in the water, half the soy sauce, and the smashed garlic. Let the mixture stand for 15 minutes then remove the garlic.

Combine the honey, remaining soy sauce, vinegar, molasses, dry sherry, minced garlic, and cornstarch in a bowl and whisk until well mixed.

Cut the chicken into thin strips and add to the flour mixture. Let the chicken sit in the mixture for 5 minutes.

Heat 2-inches of oil in a wok or deep skillet to 365 degrees F.

Remove the chicken strips from the batter, letting any excess drip off. Add the chicken (in batches if needed) to the hot oil and cook for 45 seconds or until browned. Remove the chicken strips from the oil and let drain on paper toweling.

Drain all but 1 tablespoon of oil from the wok. Turn the heat to medium-high and add the broccoli. Cook, stirring constantly, for 4 minutes or until the broccoli is crisp-tender (or the desired doneness). Remove the broccoli from the wok and set aside.

Add the honey mixture to the wok and cook, stirring frequently, until the sauce has thickened and is bubbly. Return the chicken to the wok and cook, stirring constantly, for 2 minutes or until the chicken is coated in the sauce. Stir the broccoli into the wok.

Serve the Chinese chicken and broccoli immediately with steamed rice, if desired.