Crispy General Tso's Chicken with Broccoli and Steamed Rice

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 cup potato starch
• 1/2 cup coconut aminos
• 3 tbsp rice vinegar
• 1/4 cup honey
• 8 dried red chilies
• 5 cloves garlic
• 2 tbsp grated fresh ginger
• 4 scallions
• 1 large head broccoli
• 3 cups avocado oil
• 2 cups white rice
• 1 tsp salt

Instructions

1. 1

   Cut the chicken thighs into 1.5-inch pieces. Toss with 2 tbsp coconut aminos and 1/2 tsp salt and let marinate 20 minutes.

2. 2

   Cook the rice with 3 cups water in a covered pot until tender, about 18 minutes. Keep warm.

3. 3

   Cut the broccoli into small florets. Mince the garlic, grate the ginger, and slice the scallions into 1-inch pieces. Snip the dried chilies in half and shake out the seeds.

4. 4

   Make the sauce: whisk the remaining coconut aminos, rice vinegar, honey, 1/2 cup water, and 2 tbsp potato starch in a bowl until smooth.

5. 5

   Drain any excess liquid from the chicken and toss the pieces with the remaining potato starch until thickly coated. Let sit 5 minutes so the coating hydrates.

6. 6

   Heat the avocado oil in a deep heavy pot to 350°F. Fry the chicken in 3 batches, 4-5 minutes each, until golden and crisp, letting the oil return to temperature between batches. Drain on a rack.

7. 7

   Pour off all but 2 tbsp of the frying oil. Stir-fry the dried chilies, garlic, and ginger over medium heat for 45 seconds until fragrant.

8. 8

   Add the broccoli with 3 tbsp water, cover, and steam-fry 3-4 minutes until crisp-tender. Add the scallions and toss.

9. 9

   Whisk the sauce once more and pour it into the pan. Simmer, stirring, until it thickens and turns glossy, about 1 minute.

10. 10

    Add the fried chicken and toss quickly to coat every piece. Serve immediately over steamed rice.