Crispy Hunan Chicken with Golden Noodles

For the Chicken

• 2 lb boneless, skinless chicken, thinly sliced
• ¼ cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp peanut oil (or canola if allergic)
• 2 cloves garlic, smashed
• 2 slices fresh ginger, smashed
• 1 handful fresh cilantro leaves
• Kosher salt and freshly ground black pepper

For Frying

• Vegetable oil (or peanut oil), for frying
• 2 cups buttermilk
• 4 cups flour

Hunan Sauce

• 2 tbsp cornstarch for slurry
• ½ cup water
• 1 tsp toasted sesame oil
• 4 dried red Thai chilies
• 4 scallions, thinly sliced, plus more for garnish
• 2 cloves garlic, finely chopped
• 1 1-inch piece fresh ginger, peeled and finely chopped
• 3 orange zest
• ½ cup low-sodium soy sauce
• 1 ½ cups chicken stock
• 2 tbsp rice vinegar
• 1 tbsp honey
• Cilantro leaves, for garnish

For the Noodles

• 3 oz dried Chinese egg noodles
• 1–2 tbsp canola oil
• Kosher salt
• ½ cup vegetable broth (low-sodium canned)
• 3 tbsp oyster sauce
• 1 tbsp soy sauce, plus more for the table
• 2 tsp cornstarch
• 1 tsp sugar
• 1 tsp dark Asian sesame oil
• 1 tbsp minced peeled fresh ginger, heaping
• 3 cloves garlic, minced
• 1 scallion, white and green minced
• Freshly ground black pepper
• ½ medium yellow onion, thinly sliced
• 1 celery, thinly sliced on the diagonal
• 10 dried shiitake mushrooms, rehydrated, drained, and thinly sliced
• ⅓ cup thinly sliced canned water chestnuts
• 6 oz fresh mung bean sprouts
• Mixed vegetables - we used snow peas, zucchini, broccoli, and yellow squash

Converted amounts are rounded.