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Sheet Pan Tso Cutlets & Broccoli

  • SERVES: 4
  • PREP: 15 minutes
  • TOTAL TIME: 40 minutes

All hail the general.

If I ever met General Tso, I would thank him for his sweet, spicy sauce and share my deep respect for completely besting practically everything else on the Chinese takeout menu. I would, however, explain that I modified his genius creation to eliminate the greasy frying and replace it with equally crunchy oven-baked cutlets and broc that, in my opinion, deserve a place in his army. The sauce is tangy and sweet, thanks in part to two condiments you may get mixed up sometimes. So here’s what you need to know: Mirin is a thick, sweetened rice wine from Japan you can find right in the Asian aisle of the supermarket. Rice wine vinegar is tarter, thinner, and more puckery. 

For the cutlets:

  • 1 ½

    teaspoons kosher salt, plus more for seasoning

  • ½

    cup all purpose flour

  • 2

    eggs, lightly beaten

  • 1

    teaspoon Sriracha sauce

  • ½

    teaspoon toasted sesame oil

  • 1 ½

    cups panko

  • ¼

    cup canola oil

  • 2

    teaspoons white or black sesame seeds

  • 1

    teaspoon paprika

  • 4

    thin-cut chicken breasts (about 1 pound)

For the broccoli and Tso Sauce:

  • 2

    tablespoons canola oil

  • 1 ½

    teaspoons toasted sesame oil

  • 2

    tablespoons white or black sesame seeds

  • 1

    teaspoon kosher salt, plus more for seasoning

  • ½

    teaspoon freshly ground black pepper

  • 1

    large head broccoli, cut into florets, stems peeled and cut into 1-inch pieces

  • cup sweet Thai chili sauce

  • 1

    tablespoon soy sauce

  • 2

    tablespoons mirin (Japanese rice wine)

  • 1

    tablespoon rice vinegar

  • 1

    teaspoon Sriracha sauce

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