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Ingredients

• ✓ red chili
• water
• cornstarch
• ginger
• sesame oil
• rice vinegar
• peanut oil
• chicken broth
• soy sauce
• white sugar
• orange zest
• garlic
• green onion
• vegetable oil
• cornstarch
• white pepper
• sugar
• salt
• chicken thigh
• egg
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.
3. 3 Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.
4. 4 Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
5. 5 To make the sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.
6. 6 Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes. Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.
7. 7 Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.

By ChefDaddy

Ingredients

• ✓ red chili
• vegetable oil
• chicken thigh
• sesame oil
• ginger
• garlic
• rice wine
• soy sauce
• water
• sugar
• thai basil

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned on all sides, about 5 minutes. Remove chicken from the skillet and set aside.
2. 2 Heat sesame oil in the same skillet. Add ginger and garlic; cook and stir until ginger begins to brown, about 30 seconds. Stir in reserved chicken, rice wine, soy sauce, water, and sugar; bring to a boil, then reduce heat to medium-low and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes.
3. 3 Stir in basil and chiles; increase heat to medium and continue cooking until liquid is almost gone.

By eli2884

Ingredients

• ✓ red chili
• vegetable oil
• cumin
• serrano chile pepper
• onion
• chickpea
• lemon juice
• water
• salt
• ginger root
• tomato
• cilantro

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

By Allrecipes Member

Ingredients

• ✓ red chili
• sesame seed
• green onion
• orange zest
• garlic
• onion
• peanut oil
• banana ketchup
• sesame oil
• soy sauce
• sugar
• rice wine
• rice vinegar
• chicken thigh
• cornstarch
• sesame oil
• egg
• peanut oil

Instructions

1. 1 Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
3. 3 Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

By CRAIG