• In a large pot or Dutch oven, heat olive oil over medium heat.
• Add stewing beef, chorizo, onions, garlic, and jalapeno pepper.
• Brown the meat and vegetables together, stirring often.
• While the mixture is browning, add cayenne pepper and chili powder.
• Stir well to coat.
• Once the meat is browned and the vegetables are softened, add tomato sauce, salt, water, and Mexican beer.
• Stir to combine.
• Cover and cook on low heat for 30 minutes, stirring occasionally.
• Uncover and simmer for an additional 2 hours, stirring occasionally, until the chili thickens and flavors meld together.
• Serve hot.

• In a large skillet, heat olive oil over medium heat.
• Add ground beef and cook until browned.
• Drain and set aside.
• In the same skillet, sauté green pepper, celery, onion, and garlic until tender.
• Add the browned ground beef back to the skillet along with black olives, kidney beans, stewed tomatoes, brown sugar, chili powder, cumin, minced chili pepper (or canned Chipotles in Adobo sauce), and oregano vinegar.
• Stir to combine.
• Let the mixture simmer for approximately 15 minutes.
• Add water and continue to simmer for another 15 minutes, adjusting the amount of water according to desired consistency.
• Serve hot.

• Cut the tops off the dried chiles.
• Toast them in a hot frying pan for a few minutes until fragrant, then soak them in hot water for 20 minutes.
• Liquidize the soaked chiles with some of the soaking water.
• Roughly chop the habanero and garlic, then add them to the blender along with the cumin and oregano.
• Puree until smooth.
• Heat the oil in a saucepan and fry the onion until softened.
• Add the minced beef and cook until browned.
• Stir in the chile puree, canned tomatoes, and kidney beans.
• Cover and simmer for at least half an hour.
• Uncover, raise the heat a little, and allow the excess liquid to evaporate, about 10 minutes.
• Serve hot.

Making the Sauce:

• In a small saucepan, mix sesame oil, minced garlic, and ginger.
• Cook over low heat for 1 minute.
• Add chicken broth, soy sauce, sriracha sauce, and hoisin sauce.
• Whisk to combine.
• Add cornstarch and whisk continuously over low heat until the sauce starts to thicken.
• Remove from heat, cover, and set aside.

Preparing the Chicken:

• In a medium bowl, mix the chicken pieces with soy sauce and cornstarch.
• Toss to coat evenly.
• Place the chicken in the air fryer basket, spray with olive oil, and cook at 400°F (200°C) for 16 minutes.
• Toss the chicken halfway through cooking and spray with a little more olive oil if needed.

Assembly:

• Once the chicken is cooked, transfer it to a large bowl.
• Toss the cooked chicken with the prepared sauce until evenly coated.
• Top with sliced scallion greens and sesame seeds.
• Serve hot with additional sriracha sauce on the side if desired.

Preparing the Chicken Wings:

• Coat the air fryer basket with a thin layer of oil.
• In a medium bowl, whisk together the egg white, salt, and black pepper until foamy.
• Pat dry the chicken wings and add them to the egg white mixture.
• Coat thoroughly and marinate for up to 20 minutes.
• Move the chicken wings to a large bowl and add the potato starch.
• Dredge the wings through the potato starch until thoroughly coated.
• Shake off any excess starch.
• Place the coated wings into the air fryer basket.
• Lightly spray the wings with oil.
• Cook at 380°F (190°C) for 25 minutes, shaking the air fryer basket every 5 minutes.
• Then, cook for an additional 5 minutes at 400°F (200°C), or until the chicken wings are golden brown and crispy.

Stir Fry:

• Slice the jalapeño peppers thinly and remove the seeds.
• Chop the scallions.
• Heat a wok or skillet until very hot.
• Add canola oil or peanut oil to the wok or skillet.
• Add the sliced jalapeño peppers, scallions, salt, and black pepper to the hot oil and stir-fry for about a minute.
• Add the air-fried chicken wings to the wok or skillet and toss them with the jalapeños and scallions to coat.
• Stir-fry the chicken wings for another minute until they are evenly coated.

Serving:

• Serve the crispy salt and pepper chicken wings hot, garnished with additional sliced scallions if desired.

Preparing the Chicken:

• Preheat the air fryer to 400°F (200°C) for 5 minutes.
• In a small bowl, toss the chicken with cornstarch, salt, and black pepper until coated evenly.
• Spray the air fryer basket with non-stick cooking spray.
• Place the coated chicken in the air fryer basket, ensuring the pieces are separated for even cooking.
• Air fry for 10 minutes, tossing the basket once at 5 minutes to turn over the chicken pieces.

Making the Sauce:

• While the chicken is cooking, in a small, heavy-bottomed saucepan, combine ketchup, soy sauce, dark brown sugar, ginger paste, crushed garlic, and red pepper flakes.
• Whisk continuously until the brown sugar is dissolved.
• Bring the sauce to a rapid boil, then reduce the heat to simmer.
• Simmer for up to 5 minutes, stirring continuously, until the sauce thickens.

Coating the Chicken:

• Once the chicken is cooked, pour the prepared sauce over the air-fried chicken to coat evenly.

Serving:

• Serve the General Tso’s chicken over plain white or brown rice.

Preparing the Chicken:

• Cut the chicken into cubed chunks and toss them in a bowl with cornstarch or potato starch until evenly coated.
• Preheat the air fryer to 390°F (200°C).
• Place the coated chicken in the air fryer basket and cook according to the air fryer manual for chicken, approximately 24 minutes (12 minutes on each side).

Making the Sauce:

• While the chicken is cooking, in a small saucepan, mix together honey, soy sauce, brown sugar, ketchup, crushed garlic, and ginger.
• Bring the mixture to a low boil and whisk in the cornstarch continuously until the sauce is thickened to your desired consistency.
• Add more cornstarch if needed.
• Set the sauce aside.

Coating the Chicken:

• Once the chicken is cooked, mix it into the sauce and warm it up.
• This can be done in a small skillet or the saucepan.
• Simply coat the chicken with the sauce until it becomes sticky.

Serving:

• Serve the garlic chicken over cooked rice and green beans.
• Garnish with sliced onions and green onions.

Preparing the Pork Chops:

• Coat the air fryer basket with a thin coat of oil.
• In a medium bowl, whisk the egg white with salt and pepper until foamy.
• Slice the pork chops into cutlet pieces, leaving a little meat on the bones, and pat them dry.
• Add the pork chop pieces to the egg white mixture and coat them thoroughly.
• Marinate for up to 20 minutes.
• Move the pork chops to a large bowl and add the potato starch.
• Dredge the pork chops through the potato starch until thoroughly coated.
• Shake off any excess starch.
• Place the coated pork chops into the air fryer basket.
• Lightly spray the pork with oil.
• Cook at 360°F (180°C) for 9 minutes, shaking the air fryer basket often and spraying with oil between shakes.
• Then, cook for an additional 6 minutes at 400°F (200°C), or until the pork is brown and crispy.

Stir Fry:

• Slice the jalapeño peppers thinly and remove the seeds.
• Chop the scallions.
• Heat a wok or skillet until very hot.
• Add canola oil or peanut oil to the wok or skillet.
• Add the sliced jalapeño peppers, scallions, salt, and pepper to the hot oil and stir-fry for about a minute.
• Add the air-fried pork pieces to the wok or skillet and toss them with the jalapeños and scallions.
• Stir-fry the pork for another minute, ensuring they are coated with the hot oil and vegetables.

Serving:

• Serve the crispy salt and pepper pork chops immediately, accompanied by steamed rice or your favorite side dish.