1 (10-ounce) bottle Mae Ploy Sweet Chilli Sauce
2/3 cup loosely packed Thai basil leaves
2/3 cup loosely packed fresh cilantro leaves
1/2 cup freshly squeezed lime juice (from about 4 medium limes)
1/3 cup freshly squeezed orange juice (from about 1 medium orange)
1 medium yellow onion, peeled and coarsely chopped
1/2 bunch scallions, coarsely chopped (white and light green parts only)
8 medium garlic cloves, peeled
3 tablespoons Sriracha hot sauce
2 tablespoons Korean red pepper powder
2 tablespoons toasted sesame seeds
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
1 dried Anaheim chile, stemmed and coarsely chopped
1 serrano chile, stemmed and coarsely chopped
4 teaspoons kosher salt
4 teaspoons Korean chile paste
1 teaspoon freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 4 medium limes)
1/2 cup soy sauce
1/4 cup toasted sesame oil
1 medium Asian pear, peeled and grated on the large holes of a box grater
1 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs
Vegetable oil, for frying
1/3 cup all-purpose flour
1 shallot, cut lengthwise and thinly sliced
Kosher salt
Vegetable oil
3 jalapeños
6 cups hot steamed white rice
6 soft-poached eggs
1/2 pound Chinese broccoli, cut into 1-inch pieces, blanched, and kept warm
6 shiso leaves, torn
6 Thai basil leaves, torn
4 teaspoons toasted sesame seeds