Prep all ingredients as instructed above.

Rinse the rice with cold water and drain thoroughly. Cook according to the directions on the package.

To make the crab rangoons, mix cream cheese, crab meat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil in a bowl.

Place 1 tsp of the filling in the center of each wonton wrapper. Brush edges with water and fold into triangles. Press to seal.

Add chicken to a bowl and toss with cornstarch. Set aside.

Heat the canola oil in a pot or deep fryer to 350°F (176°C).

Fry the chicken until golden brown on all sides and cooked to an internal temperature of 165°F (74°C). Drain on paper towels.

In a saucepan, combine all the ingredients for the sauce. Bring to a simmer until thickened to a smooth consistency. Remove from the heat. Toss the chicken in the sauce prior to serving.

Fry the rangoons for 2–3 minutes until golden brown and crispy. Drain on paper towels.

Bring a pot of salted water to a boil. Add the broccolini, reduce heat, and simmer for 3 - 5 minutes until bright green and tender. Drizzle with olive oil and season with salt and pepper.

Serve the General Tso’s chicken with rice, broccolini, crab rangoon with sauce, fortune cookie, and coconut water. Garnish with sesame seeds optional.