First, combine the ingredients for the sauce, (easiest to do this in a *large* jar and shake!), but you can also use a bowl. Set the sauce aside for now.
Coat the chicken and Fry:
Cut the chicken into bite sized pieces and sprinkle with salt and pepper.
In a large bowl, mix the chicken coating ingredients together, they will form a very thick paste, with a rather weird texture. Fear not!
Drop the chicken pieces into the coating mixture and mix around so that each piece is well coated. Now, we fry them!
Heat the oil to about 365 degrees in a deep fryer and gently drop in each piece of chicken, cook until golden brown, and use a slotted spoon to remove the pieces. To make them extra crispy, place them on a wire rack (lined a pan on the bottom for the oil to drip on). You can also place them on plates lined with paper towels.
To fry the chicken on the stovetop
Fill a dutch oven or high walled skillet with enough oil to submerge the chicken, and heat the oil over medium-high heat (About 365 degrees, which you can test with a candy thermometer). You can also test the temperature by adding a single piece of battered chicken, and adjust the temperature accordingly depending on how that piece cooks.
Carefully add the chicken to the oil and fry until golden brown, and use a slotted spoon to transfer to a plate lined with paper towels to absorb excess oil.
Heat the Sauce & Finish the meal:
In a large sauté pan over medium high, heat 3 Tablespoons of peanut (or vegetable) oil and add the broccoli, cook for about 5 minutes to soften them up.
While the broccoli is cooking, cook the Ramen Noodles in 2 cups of boiling water for no longer than 1.5-2 minutes, then drain. (Don't use the flavor packet.)
Add the sauce mixture to the skillet along with the green onions, and bring it to a boil. It will thicken right up, make sure you stir it constantly.
Cook the sauce until it's reached your desired level of thickness (it gets very thick), then stir in the chicken, green onions, and ramen. Remove from heat, and serve!
8 Dried red chili peppers (seeds removed) are great in this dish as well, you'd add them as the same time as the green onions. For a tasty twist, try marinating the chicken pieces in pineapple juice for a few hours or overnight!