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Ingredients 1 lb chicken thighs, already boned 3 eggs beaten with a whisk 1/2 cup cornstarch for egg mixture 2 tsp cornstarch for sauce mixture 5 dried pepper pods (using mexican dried pepper pods is fine) 1 & 1/2 tbsp rice vinegar 3 tbsp rice wine 1 & 1/2 tbsp sugar 4 tbsp soy sauce 1 and 1/2 tbsp hoisin sauce 1/2 tbsp garlic 1 tsp grated ginger root Directions Step 1 Mixing - In a large bowl, blend 1/2 cup of cornstarch and the pre-beaten eggs using a wire whisk until thoroughly combined. Should be a lemony yellow color at this point. Cut up the chicken pieces (de-boned thigh meat) into bite size pieces (around 6-8 pieces per full thigh piece), then add the chicken to the egg mixture and toss to coat. Step 2 Mixing - In a small bowl, prepare the sauce mixture by combining 2 tsp cornstarch with the rice wine, rice vinegar, sugar, soy sauce, hoisin sauce, garlic and grated ginger root. For the ginger root, ensure to get fresh ginger root, then cut off the skin of it before gr

Ingredients 2 1/2 pounds chicken thighs 1 and 1/2 white onions 2 minced garlic cloves 1/2 tsp paprika 2 large tomatoes 1 red bell pepper 1 green bell pepper salt and pepper to taste 1 package of prosciutto 1 shot of Cognac or Marsala Olive oil Directions Chop the onions and tomatoes. Dice the green and red bell peppers. Tear apart the prosciutto into pieces. Heat the olive oil in a large saucepan. Add the chopped onions, minced garlic and chicken until the chicken is browned and the onion turns golden. Pour Cognac or Marsala over the chicken. Add the prosciutto and mix. Add the paprika, some salt and pepper, then mix again. Add the rest of the ingredients, mix well. Cover and simmer on medium heat for around 45 minutes. Serves 6-8 people.