Ingredients

• 4 shallots
• 8 large garlic cloves
• 4 tbsp fish sauce
• 6 tbsp soy sauce
• 2 tbsp coriander seeds
• 2 tsp white pepper
• ¾ cup rice flour
• ¾ cup corn starch (corn flour)
• ¼ water
• 1 tsp salt
• 3 tsp Cayenne pepper or chili powder
• Handful of fresh Coriander (cilantro) Leaves and optional roots
• Frying oil
• 4 tbsp Sweet chili sauce

Click here for my home made sweet chili sauce

Steps

• Step 1

  Heat up your deep fryer to 250°F – 120°C. Peel and slice the shallots thinly and evenly, once the oil reaches temperature, add the sliced shallots and fry until crispy buy not too dark, this can take anywhere from 10 to 20 minutes. Remove and place them spread out on absorbent paper.

• Step 2

  In a mortar and pestle, add the garlic cloves, coriander seeds, white pepper, salt, chili powder pound into a paste.

• Step 3

  Breakdown your chicken into 12 pieces. In a mixing bowl add the fish sauce, soy sauce, and paste. Mix well and add the chicken pieces. Mix the chicken into the marinade thoroughly, cover, refrigerate and leave to marinade at least three hours, but for best results, overnight.

• Step 4

  The next day, remove from fridge and add the rice flour, corn starch (corn flour) and water, mix well. The chicken should be nicely coated in a batter like consistency. If too thick add, a little more water.

• Step 5

  Heat up your deep fryer with the same oil to 270°F – 130°C. Once oil has reached temperature, Place 3 or 4 pieces at a time into the hot oil and fry for 15 to 20 minutes.

• Step 6

  Remove and place on a cooling rack to allow the fat to drip.

• Step 7

  Roughly chop the coriander (cilantro) and scatter over the chicken along with the fried shallots. Serve with the sweet chili sauce.

Little Tips

You can also add the cilantro (coriander) washed roots to the paste mix as this adds a great fresh flavour.