Cut 450g of boneless, skinless chicken thighs into 1in / 2.5cm pieces. Mix with 1 teaspoon of Shaoxing wine, 1 tablespoon of water, ¼ teaspoon of salt, ¼ teaspoon of ground white pepper, and 1 teaspoon of sesame oil until absorbed.
Stir in 1 teaspoon of toasted sesame seeds, 1 tablespoon of all-purpose flour, and ¼ cup of cornstarch until every piece is coated.
For the sauce, mix ⅓ cup of low-sodium chicken stock, 1 teaspoon of dark soy sauce, 1 tablespoon of soy sauce, 3½ tablespoons of brown sugar, and ½ teaspoon of rice vinegar.
Blanch 3 cups of broccoli florets in boiling water for 30-60 seconds, then drain.
Heat 2in / 5cm of peanut oil in a small, deep pot to 335°F / 170°C. Fry the chicken in small batches for about 5 minutes, until light golden, and drain on a wire rack.
Fry the chicken a second time for 3-5 minutes, until very crisp and it reaches 165°F / 74°C. Drain.
Heat a little of the frying oil in a wok and fry 5 dried red chilies for about 5 seconds. Add 2 minced garlic cloves and 2 teaspoons of Shaoxing wine, then the sauce, and bring to a simmer.
Mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the sauce gradually until thick and glossy. Toss in the chicken and broccoli until coated.
