General Tso's Chicken with Rice and Broccoli

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless skinless chicken thighs
• 1/2 cup Cornstarch
• 1 each Eggs
• 1 1/4 cups Vegetable oil, for frying
• 1/4 cup Soy sauce
• 1/2 cup Chicken broth
• 2 tbsp Rice vinegar
• 3 tbsp Brown sugar
• 3 cloves Garlic
• 1 tbsp Fresh ginger, grated
• 3 each Green onions
• 1 1/2 lb Broccoli florets
• 1 1/2 cups (dry) White rice
• 1/2 tsp Red pepper flakes
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Start the rice first: cook the white rice according to package directions.
2. Make the sauce: whisk the soy sauce, chicken broth, rice vinegar, brown sugar, and red pepper flakes in a bowl. In a separate small bowl, stir 1 tablespoon of the cornstarch with 2 tablespoons of water and set both aside.
3. Cut the chicken thighs into 1-inch pieces. Toss in a large bowl with the egg, salt, and pepper, then add 1/3 cup of the cornstarch and toss until every piece is evenly coated with no wet spots. Wash your hands, board, knife, and the bowl after handling the raw chicken.
4. Pour the oil into a large skillet (it should be about 1/4 inch deep) and heat over medium-high heat until it shimmers, about 350°F (a pinch of cornstarch should sizzle right away). Fry the chicken in two batches, 4-5 minutes per batch, turning once, until golden, crisp, and cooked through (165°F), and never leave hot oil unattended. Drain on a clean paper-towel-lined plate (not one that held raw chicken).
5. While the chicken fries, steam or microwave the broccoli 4-5 minutes, until bright green and tender-crisp.
6. Carefully pour all but 1 tablespoon of the oil into a heatproof container to cool. Cook the garlic and ginger over medium heat for 30 seconds, then pour in the sauce and bring to a simmer. Stir the cornstarch mixture again, add it, and simmer 1 minute until the sauce is glossy and thick.
7. Return the chicken to the skillet and toss to coat, 30 seconds. Serve over the rice with the broccoli, topped with sliced green onions.