2 pounds meat from a rotisserie chicken boneless skinless thinly sliced
1.5 cups chicken stock see
4 thai chilies dried red
6 servings cilantro leaves for garnish
6 servings rice white steamed for serving
0.5 cup cornstarch for slurry
1 large eggs lightly beaten
1 handful cilantro leaves fresh
1 piece ginger fresh peeled finely chopped
2 slices ginger fresh smashed
2 cloves garlic finely chopped
2 cloves garlic smashed
1 tablespoon honey
6 servings kosher salt and pepper black freshly ground
0.3 cup soya sauce low-sodium
2 tablespoons soya sauce low-sodium
3 strips orange zest thick
1 tablespoon vegetable oil; peanut oil preferred
6 servings vegetable oil; peanut oil preferred for frying
1 tablespoon rice vinegar
2 tablespoons rice vinegar
4 scallions plus more for garnish thinly sliced
1 teaspoon sesame oil toasted
0.5 cup water
Equipment
bowl
frying pan
paper towels
wok
Directions
Put the marinade ingredients in a bowl.
Add the chicken and stir well to combine all the flavors; cover, and marinate in the refrigerator for 30 minutes.
Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F.
Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper.
Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch.
Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil.
Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens.
Add the chicken pieces and cook until they are heated through, about 2 more minutes.
