General Tso’s Chicken & Crispy Onion Rice

While dough rests, cut broccoli into bite-size pieces if necessary. Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions.

In a medium bowl, combine sweet soy glaze, ketchup, vinegar, Sriracha, sesame oil, and 2 tsp garlic-ginger scallion paste (4 tsp for 4 servings). Set aside.

Toss broccoli on one side of a baking sheet with a drizzle of oil, remaining garlic-ginger scallion paste, salt, and pepper. Toss bell pepper on empty side with a drizzle of oil, salt, and pepper. (For 4, toss broccoli and bell pepper on separate baking sheets; roast broccoli on top rack and bell pepper on middle rack.)

Roast on top rack until browned and tender, 12-15 minutes.

Roast on top rack until browned and tender, 12-15 minutes. (For 4, roast broccoli on top rack and bell pepper on middle rack.)

Once dough has rested 15 minutes, stretch each dough ball into an oval shape. Using a rolling pin, roll each dough oval until about 8 inches long and 6 inches wide.

Sprinkle one dough oval with scallions (divide between two dough ovals for 4 servings); place remaining dough oval on top. Press down on edges to seal scallions inside. Using a rolling pin, roll dough until flattened into one big pancake (two big pancakes for 4), about 9 inches long and 8 inches wide.

In a large preferably nonstick pan, heat a large drizzle of oil over medium-high heat. Once hot, add scallion dough to pan and cook, pressing down with a spatula occasionally, until golden brown, 2-3 minutes. Flip and continue to cook, pressing down with spatula to prevent it from puffing up, until golden brown, about 1 minute. (TIP: Lower heat to medium if browning too quickly.)

Transfer pancake to a cutting board and cut into triangles; cover with foil.

Heat a large drizzle of oil In a large, preferably nonstick, pan over medium-high heat. Add pancake and cook, pressing down with a spatula occasionally, until golden brown, 2-3 minutes (work in batches for 4 servings). Flip and cook, pressing down with spatula to prevent puffing, until golden brown, about 1 minute more. TIP: Lower heat to medium if browning too quickly.

Transfer pancake to a cutting board. Cut into triangles; cover with foil. Reserve pan.

Rinse shrimp* under cold water; pat very dry with paper towels.

In a large bowl, combine tempura batter mix, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Stir shrimp into batter until fully coated.

To the bowl with sweet soy glaze mixture, add fried shrimp and roasted bell pepper; toss until shrimp are coated.

Heat a ¼-inch layer of oil in pan used for pancake. Once hot enough that a drop of batter sizzles, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on first side and 1-2 minutes on second side.

With a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.

To bowl with sweet soy mixture, add shrimp and bell pepper; toss to coat.

To bowl with sweet soy mixture, add shrimp and bell pepper; toss to coat.