To prepare the sauce, heat sunflower oil in a wok over medium heat and gently sauté the two types of chili peppers, shallots, garlic and ginger in it, stirring and turning. The garlic should not burn in the process. Now add all the other sauce ingredients (ingredients orange zest to roma tomatoes) – except cornstarch and cold water – to the wok. Mix cornstarch with a little cold water and set aside. Bring the sauce to a boil and add the stirred cornstarch while stirring. Cook the sauce for about 1 – 2 minutes until the raw flavor is cooked out and the sauce is slightly thickened.
To prepare the liver, thoroughly mix the cornstarch, flour, salt and pepper, roll the liver slices in it and shake off the excess flour.
Heat the oil in a frying pan until it is very hot. Fry the liver slices in it for no more than 1 minute per side and then transfer them to a plate. Add the bean sprouts to the hot oil and fry for 1 minute, stirring and turning frequently. To serve, divide the bean sprouts among four plates, top with the liver and drizzle with the sauce.