Thai Fried Chicken with a Sweet and Spicy Chili Lime Dipping Sauce

Ingredients (Serves 3)

1. Chicken thighs (or chicken wings / drumettes) – 400 gm, cut into bite sized pieces

For spice paste

2. Garlic – 6 medium cloves

Coriander sprigs – 5 – 6

Black pepper corn – 1/2 tsp

Coriander seeds – 2 tsp

Dried red chilies – 4 – 5

Fish sauce – 1 tbsp

Oyster sauce (can be replaced with soy sauce ) – 1 tbsp

Sugar – 1/2 tsp

Salt – 2 – 3 pinches or to taste

2. Corn starch – 3 tbsp

Rice flour – 2 tbsp

All purpose flour – 1 tbsp

3. Coriander leaves / cilantro – 2 tbsp, chopped

4. Shallots – 2 – 3 tbsp, thinly sliced and fried till browned

For the dipping sauce

5. Thai chili paste (or sambal oelek or any chili sauce you prefer) – 2 tbsp

Oyster sauce (or 2 tsp soy sauce) – 1 tbsp

Fish sauce – 1.5 tsp

White vinegar – 1 tsp

Sugar – 2 tsp or to taste

Pepper powder – 1/4 tsp

Water – 2 tbsp

6. Lime juice – 1 tbsp or to taste

Lime zest – 1 pinch

Cilantro, finely chopped – 1 – 2 tsp

Method

To prepare sauce

1. Combine all the ingredients numbered 5 in a small saucepan. Cook for 1 – 2 minutes till thick. Switch off the flame. Let rest for 1 minute. Add lime juice and lime zest. Mix well. Sprinkle cilantro and set aside.
2. Grind all the ingredients numbered 2 to a fine paste. Combine chicken cubes with the ground paste. Cover and keep it in the refrigerator overnight or for at least 2 hrs.
    

For the chicken

1. Heat oil in a pan over medium high heat. Add shallots and fry till browned. Drain on to a paper towel.
2. Fry marinated chicken in 2 – 3 batches till crisp and done, about 5 – 7 minutes. Drain on to a paper towel.
3. Transfer half of the sauce to a large bowl. Toss fried chicken immediately with the sauce. Sprinkle chopped cilantro and fried shallots on the chicken. Serve immediately with the remaining dipping sauce. You can have it with plain jasmine rice and fried egg or with salad. Its super yum..do give it a try.