Download ImageWatch Video Thai Sweet Chili Chicken Ingredients500 gr boneless chicken thigh (3-4 pcs)oil for shallow/deep fryingChicken Marinade5 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 saltCoating2 cups potato starch/flour1 EggThai Chili Sauce60 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 waterGarnish (Optional)Coriander leavesSliced ChiliSliced CucumberSliced Red onionStepsTHAI 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 Source : www.instagram.com