General Tso's Chicken Bowl Recipe

In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, minced garlic, and grated ginger. Add the chicken pieces and toss to coat. Cover and marinate for 15-20 minutes.

Meanwhile, prep the broccoli and set aside for later cooking.

In a wide dish, combine cornstarch and flour. Remove chicken from marinade (discard marinade) and dredge each piece in the flour-cornstarch mixture until evenly coated.

Heat 2 cups vegetable oil in a deep skillet or pan to about 350°F (175°C). Fry chicken in batches until crisp and golden, about 3-4 minutes per batch. Transfer to a rack or paper towels to drain.

In a saucepan over medium heat, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 3 tablespoons brown sugar, optional hoisin sauce, and 1/2 cup chicken broth. Bring to a simmer.

Make a slurry by whisking 1 teaspoon cornstarch with 2 tablespoons water until smooth; whisk into the simmering sauce and cook until glossy and slightly thickened.

Add the fried chicken to the sauce and toss to coat evenly; simmer 1-2 minutes to let flavors meld.

Steam broccoli florets until bright green and tender-crisp, about 3-4 minutes.

Assemble bowls: layer cooked rice as base, top with broccoli, and spoon General Tso's chicken with sauce over.

Garnish with sesame seeds and sliced scallions. Serve immediately.