Thai Sweet Chili Chicken

Thai Sweet Chili Chicken Ingredients

500 gr boneless chicken thigh (3-4 pcs)oil for shallow/deep frying

Chicken Marinade

5 garlic cloves, grated3 coriander roots, finely chopped1 tsp coriander powder1 tbsp soy sauce1 tbsp oyster sauce1 tbsp fish sauce1 tbsp maple syrup1/2 tsp white pepper1 tsp salt

Coating

2 cups potato starch/flour1 Egg

Thai Chili Sauce

60 gr long red chillies5 bird’s eye chili (adjust to taste)5 garlic cloves1 1/2 cup water4-5 tbsp sugar2 tsp salt2 tbsp rice vinegar1 tbsp potato starch mix with 3 tbsp water

Garnish (Optional)

Coriander leavesSliced ChiliSliced CucumberSliced Red onion

Steps

THAI CHILI SAUCE1. Transfer garlic and chilies into a mortar and pastel roughly pound them2. Boil water in a pan, add pounded chili garlic paste, vinegar, sugar, salt. Mix and Let it simmer3. Lastly add potato starch slurry in mix until the sauce gets thicken. Off the heatFRIED CHICKEN1. Transfer chicken into a bowl, add in all marinade ingredients. Mix well and let it marinate in the fridge for at least 30 mins. Then crack an egg and mix well2. Heat generous amount of oil in a pan3. Coat the marinated chicken well and evenly with potato starch4. Shallow/deep fry chicken over medium heat for 2-3 mins each side until golden, in 2 batches. Drain onto wire rack5. Turn the heat to high, fry chicken one more time for 20-30 secs each side in batchesServe chicken with the sauce and rice