General Tso's chicken with broccolini and charred scallions

Mix the mirin, soy sauce, cornstarch and baking soda in a medium bowl.

Cut the chicken into about one inch cubes, toss in the marinade and refrigerate about 15 minutes.

Cut the broccolini florets and run a knife through the stems so everything cooks in the same time.

Rough chop the green onions into one and a half inch batons.

Grate the garlic and ginger on a box grater, then stir them with the sugar, cornstarch, mirin, vinegar, sesame oil, stock, soy sauce and sambal, working out any cornstarch clumps.

Whisk the baking soda, salt, cornstarch and rice flour together for the dredge.

Toss the chicken in the dredge four or five pieces at a time until every piece is evenly coated, pressing the leftover pebbles on, and hold on a sheet tray.

Heat a large non-stick or cast iron pan over medium with about a tablespoon of sesame oil, no hotter than medium high since toasted sesame oil burns easily.

Add the grated ginger and garlic, then the rest of the sauce, and cook until it thickens enough to hold a gap when a spatula is dragged through; set aside.

Wipe the pan, heat one to two tablespoons of neutral oil on high, add the broccolini, season with salt and pan roast about two minutes to get some char.

Add the green onions with a little fresh oil and salt and cook about two more minutes, to about 70 percent done with some snap left.

Wipe the pan, add about an inch of neutral oil and heat to 350F.

Shallow fry the chicken in two batches about three to four minutes total, to an even golden brown.

Wipe the pan, return it to high heat, add the chicken and glaze it in the sauce, then add the broccolini and onions and toss.

Serve over steamed rice.