Season the chicken with salt and white pepper. Coat the pieces with the blended cornstarch and flour. Heat the oil in a large pan or wok. Fry the chicken in batches over medium heat until golden brown.

Drain the oil and immediately add the steamed broccoli to the wok. Toss the broccoli for 3-4 minutes until it begins to brown slightly then add the cooked chicken followed by the sweet chili sauce. Let it cook for 1-2 minutes to heat the sauce. Serve over rice.