3 lbs. boneless, skinless chicken thighs, cut into 1" dice
4 cloves garlic, minced
8 dried red chiles
2-3 fresh red chiles (Jalapeno or Fresno), seeded and thinly sliced
2 scallions, chopped
1 cup cornstarch
6 tbsp. soy sauce
1 tbsp. rice wine
1/4 cup fresh orange juice
1 tbsp. freshly grated orange zest
4 tbsp. water
2 tsp. sesame oil
1 tbsp. rice vinegar
4 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. white pepper
1. Combine all sauce ingredients together in a medium bowl. Set aside.
2. Place 1 cup of cornstarch on a plate. Coat chicken lightly in the cornstarch.
3. Heat about 2" vegetable oil in a saute pan or wok until hot but not raging hot (around 350F) - you can always sprinkle a little flour into the oil and if it sizzles, then it's ready to go. Fry the chicken in 2-3 batches (don't overcrowd the pan) until golden brown and remove to a paper towel-lined platter as soon as they're done.
4. Pour out the oil from the pan, leaving about 1 tbsp. in the pan. Heat over medium-high heat and saute the minced garlic for several seconds until fragrant. Next, add the dried chiles and cook for about 1 minute. Add the chicken and then the sauce, stirring until the sauce is heated through and slightly thickened. Stir in the scallions and fresh red chiles, then remove to a serving dish.