General Tso's Chicken

• 60 g dry White rice (⅓ cup dry)
• 150 g Water (⅔ cup)
• 170 g raw Chicken breast (6.0 oz raw)
• 19 g Cornstarch (2⅓ tbsp)
• 0.3 g Salt (a pinch)
• 5 g Vegetable oil (1 tsp)
• 15 g Soy sauce (1 tbsp)
• 10 g Rice vinegar (⅔ tbsp)
• 8 g Sugar (⅔ tbsp)
• 4 g raw (1½ cloves) Garlic
• 4 g raw Fresh ginger (0.1 oz raw)
• 0.5 g Chili flakes (¼ tsp)
• 120 g raw Broccoli (4.2 oz raw)
• 10 g raw (½ scallion) Scallion

You'll need: Small saucepan with a lid, Air fryer (or oven and baking sheet), Frying pan or wok, Bowl, Small bowl, Cutting board and knife.

Method

1. Cook the rice

   Rinse the rice, then bring it to a boil in the saucepan with three-quarters of the water. Cover, turn the heat to low and cook for 12 minutes, then leave it covered off the heat for 5 minutes.

   Start the rice first. The chicken and sauce are done in the time it takes.

2. Air-fry the chicken

   Heat the air fryer to 200°C (400°F). Cut the chicken into 2.5 cm (1 inch) chunks and toss them with 15 g (2 tablespoons) of the cornstarch and the salt. Then scrub the board, knife and your hands with soap before you touch anything else. Toss with half the oil and air-fry for 12–14 minutes, shaking twice, until crisp and 74°C (165°F) inside. No air fryer? Heat the oven to 220°C (425°F) at the start and bake on a lined baking sheet instead, turning halfway; it takes about 5 minutes longer.

   Shake off loose cornstarch before cooking. Clumps stay white and powdery.

3. Mix the sauce

   In the small bowl, stir the soy sauce, rice vinegar, sugar, the rest of the cornstarch and the rest of the water until smooth. Grate the garlic and ginger.

   Stir the sauce again right before it goes in. Cornstarch sinks to the bottom.

4. Make the glaze and toss

   Cut the broccoli into small florets. Heat the rest of the oil in the frying pan over medium-high heat and stir-fry the broccoli for 3 minutes, until bright green. Add the garlic, ginger and chili flakes for 20 seconds, then pour in the sauce and stir for about 1 minute, until thick and glossy. Toss in the crispy chicken until coated.

   Toss the chicken in only at the very end, so the coating stays crisp under the glaze.

5. Serve over rice

   Spoon the rice into a bowl, pile the General Tso's chicken and broccoli on top and scatter over the sliced scallion.

   Eat it straight away. Like takeout, it's best in the first 10 minutes.

Swaps

• Soy sauce → TamariGluten-free, with the same flavor.
• Chicken breast → Extra-firm tofu, 200 g, pressed and cubedA vegetarian version, about 15 g less protein. Air-fry 15 minutes.