Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. Drain the chicken on paper towels or a rack. Fry them in two batches until golden brown and crispy, 6 to 8 minutes.
Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. It should look like thick pancake batter. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. Rinse the chicken in cold water and pat dry with paper towels.
Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Cover with plastic wrap and microwave for 2 minutes, until tender. For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water.
