Cut 1 pound of boneless, skinless chicken breast into 1½-inch cubes. Lightly season the cubes all over with about ¼ teaspoon each of salt and black pepper.

Make the wet batter. In a shallow bowl, mix 1 large egg and 2 tablespoons of water with a fork or whisk. Stir in 1 teaspoon of chili garlic sauce or sambal oelek, then add ¼ cup of all-purpose flour. Mix until you have a smooth, thick, flowy batter that will fully coat the chicken. The thick texture is what keeps the breading on the chicken.

Make the dry breading. In a separate shallow bowl, combine 1½ cups of panko breadcrumbs, 1½ teaspoons of cornstarch, and 1½ teaspoons of fine grind sea salt or kosher salt. Stir to combine.

Set up a breading station with the wet batter, the dry breading, and a wire rack. Working in batches of 5 or 6 pieces, dip the chicken into the wet batter until completely coated, then into the panko mixture, pressing gently so every piece is fully covered. Place each breaded piece on the wire rack. Let the breaded chicken sit while you prep the rice and broccoli. The airflow under the rack sets the breading so it stays in place during air frying.

Add 1 cup of rinsed jasmine rice to the inner pan of the Ninja Combi. Pour in 2 cups of water and add a pinch of salt, about ¼ teaspoon. Cover the pan with a piece of aluminum foil cut just large enough to slide into the unit, then poke a few holes in the foil so steam can escape.

Cut the broccoli into florets about the size of a quarter to a half dollar. The smaller you cut them, the more done they will be. Arrange the florets right on top of the foil-covered rice pan, then slide the pan into the lower level of the Ninja Combi.

Close the Combi and flip the lever up. Select Combi Meals at 375℉/190℃ and set the time for 20 minutes. Press Start. The unit preheats for about 8 minutes to build steam, then begins the countdown.

While the rice and broccoli cook, spritz both sides of each breaded chicken piece generously with avocado oil or another neutral oil. Set the pieces on the air fry rack in a single layer with a little space between each one so air can circulate and crisp every side.

When the countdown reaches 15 minutes, about 5 minutes into the cooking, carefully remove the lower rice and broccoli pan. Check the broccoli. If it needs more cooking, wrap it in the foil and set it aside; if it is cooked to your liking, leave the foil open so it stops steaming. Return the rice pan to the Combi, as the rice is not done yet, and place the chicken rack on the upper level. Close the door and the timer will continue counting down.

Cook the chicken for 5 to 6 minutes, then flip each piece and cook for another 5 minutes, until the breading is golden brown and crispy.

While the chicken cooks, make the sauce. In a small saucepan over medium heat, combine 3 tablespoons of rice vinegar, ¼ cup of granulated sugar, 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of oyster sauce, and 2 teaspoons of chili garlic sauce. Stir and heat just until the sugar dissolves and the sauce begins to simmer.

In a small bowl, stir together ½ cup of water and 1½ teaspoons of cornstarch to make a slurry. Once the sauce is simmering, pour in the slurry and whisk constantly. The sauce will look cloudy at first. Bring it just to the point of boiling, whisking the whole time, until it thickens and turns glossy and dark. Do not let it reach a hard, rolling boil or the cornstarch can turn gummy. Cover the sauce to keep it warm.

When the chicken is done, fluff the cooked rice. Add the crispy chicken to a large bowl, pour the warm sauce over the top, and add the broccoli. Toss gently so you do not knock the breading off the chicken.

Serve the General Tso’s chicken and broccoli over the jasmine rice. If you are not serving the whole batch at once, only sauce the portion you plan to eat right away so the leftover chicken stays crispy.