Preheat the oven to 425°F.

Using a sharp knife gently scrape off most of the fat from the underside of the chicken skin.

Place the chicken skins on a parchment lined sheet pan fat side down. Season lightly with salt & pepper.

Cook in the middle of the oven for 20 minutes or until the skin is golden brown & crispy.

Move to a paper towel lined plate to drain fat. Set aside until ready to serve.

While the chicken skins cook, make the rice.

In a 3-quart saucepan, add the coconut milk, water, and ginger. Bring to a low boil over medium-high heat. When just boiling, add the drained rice and stir to combine. Cover tightly, reduce the heat to a very low simmer and cook until the water is absorbed. About 15 minutes.

Let stand for 5 minutes, then remove the ginger and serve.

Preheat the oil in a wok (or high sided pot) over medium heat to 350°F.

In a shallow bowl, beat the egg, then add the chicken, and toss to coat

Sprinkle the corn starch mixture over the chicken. Toss to coat.

Once the oil reaches temperature, carefully add the chicken pieces in batches so they don’t clump together and fry until golden brown. 3-4 minutes. Remove the chicken to a rack over a sheet pan to drain. Then allow the oil to return to 350°F before cooking the next batch.

In a bowl, add the soy sauce, ketchup, chili sauce, rice vinegar, and brown sugar. Stir well to combine.

In a 12.5-inch skillet, heat the 2 tablespoons of vegetable oil over medium heat.

Add the sliced onions and long red chilies to the skillet and cook for 3 to 4 minutes until the onions begin to soften. Add the minced garlic and cook for a minute more.

Adjust the heat to low then add soy sauce mixture to the skillet and stir to combine.

Pour in the concentrated chicken broth, raise the heat slightly to bring the sauce to a light boil.

In a small bowl, mix the 1 tablespoon of cornstarch with the 2 tablespoons of water to create a slurry. Pour the slurry into the sauce and stir to combine.

Cook for one minute until the sauce just begins to thicken, then return the heat to low and add the chicken. Toss to coat all the chicken pieces evenly. Add the ¼ cup of green onions and stir to combine.

Add rice to a shallow bowl, then spoon the chicken and sauce alongside the rice. Garnish with green onions and pieces of the crispy skin.