Mix your tapioca flour, salt, and pepper in a large bowl. Add your cut up chicken to the bag and toss your chicken in the mixture until each piece of chicken is coated in flour.

Once your chicken is completely coated, add the beaten egg to the bowl and continue to toss until the chicken is coated.

Ideally for frying you will need a large wok or stir fry pan. If you don't have a wok, you can use a regular frying pan. Heat 2 tablespoons of your oil until your pan sizzle when you sprinkle water on it.

Add the chicken to the oil and fry on each side until golden brown. Make sure you don't over crowd the pan with chicken - it won't crisp up if you don't leave space in between each piece. You can begin working on your sauce as the chicken is frying (sauce recipe at the bottom)

Once browned on both sides and cooked through, remove the chicken from the pan and transfer to a paper towel line plate. Drain the oil & wipe down the pan. Add another 1 tablespoon oil to the pan and add the broccoli florets to oil and stir fry for 4-5 minutes until crisp & tender. Return the chicken to the pan. Pour the sauce over the chicken & broccoli and toss everything together to coat in sauce. Top with green onions and serve!

In a small sauce pot on a medium low heat add the oil. When the oil is hot add the garlic and ginger and fry lightly for a minute until fragrant. Add the salt, honey, vinegar and chicken stock and whisk to combine. Bring the sauce to a boil. Whisk in the tapioca water mixture and then reduce to a simmer. Let cook for 4-5, stirring every so often.