Meanwhile, heat about 1/2-1 inch canola oil in the bottom of a large skillet. (if you haven't already, now is a good time to steam that broccoli)
Remove the chicken from the marinade (discard the marinade) and toss one at a time in the dry ingredients from step two. Toss to evenly coat. Repeat for all chicken. Fry the chicken in batches, as needed (we did 2 batches) until golden, about 3-5 minutes.
Drain the chicken in paper towel-lined plates.
Return the sauce to heat and warm through.
Add the drained chicken to the skillet with the sauce, toss to coat.
Serve immediately with broccoli and hot rice.