GINGER THAI NASHVILLE RECIPES

Steps:

• In a gallon-sized food storage zipper bag, add the cornstarch, baking powder, salt and chicken wings. Seal the bag and shake to coat the wings in the cornstarch mixture.
• In a large Dutch oven, heat the frying oil to 360ºF.
• In a large bowl, add the cornstarch, flour, baking powder, salt, water, and club soda, and whisk to combine.
• Line a plate with paper towels. Dredge the cornstarch-coated wings in the batter, letting any excess drip off, and place them in the oil. Fry until golden brown and crispy. Repeat with remaining wings. Remove to the plate. Add the wings to the bowl containing the sauce and toss to coat. Remove to a platter and garnish with sesame seeds and half the scallions.
• In the large bowl, whisk together the sweet chili sauce, soy sauce, sriracha, toasted sesame oil and ginger. Set aside.
• In a medium bowl, stir together the Hidden Valley® Simply Ranch Classic Dressing, sesame oil, Sriracha, rice vinegar, sweet chili sauce, toasted sesame seeds and half the scallions. Set aside until ready to serve.

  Tip: Fry the wings in advance and keep warm in a 200ºF oven. Toss in sauce right before serving to keep wings crispy.

Steps:

• Place noodles in a large pot and cover with lukewarm water. Let soak until softened, about 30 minutes. Bring to a boil; cook, stirring occasionally, until noodles are tender yet still firm to the bite, about 3 minutes. Drain and return to the pot.
• Combine chicken stock, 1 cup water, and lemongrass in a small saucepan. Bring to a boil; simmer until broth is fragrant, about 5 minutes. Strain out lemongrass and discard.
• Crush peanuts using a mortar and pestle. Toast in a wok or large skillet over medium heat until fragrant, 2 to 3 minutes. Transfer to a bowl.
• Toast coconut, stirring often, in the wok until golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl.
• Place chicken in a large bowl. Coat with oyster sauce, fish sauce, soy sauce, salt, and pepper.
• Heat 1 teaspoon peanut oil in the wok over medium-high heat. Add chicken mixture and ginger; cook and stir until chicken is browned, about 2 minutes per side. Remove from the wok.
• Heat remaining 1 teaspoon peanut oil in the wok over medium-high heat. Add onion, jalapeno peppers, garlic, and habanero pepper; saute until fragrant, about 2 minutes. Add carrot, yellow bell pepper, green bell pepper, and radishes; cook and stir for 1 minute. Stir in mushroom, red curry paste, and curry powder until well-combined, 1 to 2 minutes.
• Pour broth and white wine into the wok. Cook until reduced, about 5 minutes. Stir in 1/2 of the toasted peanuts and all the coconut; simmer for 2 minutes. Add chicken; continue simmering until chicken is no longer pink in the center until sauce has reduced to about 1 1/2 cup, about 5 minutes.
• Pour chicken and sauce over noodles in the pot; add remaining peanuts. Stir over low heat until well-combined, 2 to 3 minutes. Pour in lime juice and garnish with cilantro.