Received a good question from a reader:
Q: How do you get the chicken to be crispy?
A: That is a two-fold answer: Bruce says the coating will be crispier if you use egg, water & cornstarch (instead of flour), but you will sacrifice flavor by going that route. The batter in this dish softens in the sticky sauce anyway, but if you make it right, it will not come off the chicken when served. The chicken is deep fried first, then added back into the sauce to finish.
He suggests if you really desire it crispy, use a egg wash & dry coat it with a mix of flour & cornstarch.