Day 44 – Deep fried chicken thigh with sweet chilli dipping sauce

Deep fried chicken thigh with sweet chilli dipping sauce

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1 Chicken thigh
1 Tsp White pepper powder
7 Garlic cloves, finely cut
3 Coriander root, finely chopped
2 Tab Soy sauce
1 Tab Thai sauce (Maggi sauce)
1/2 Tab White sugar
2 Tab Pink noodle sauce
Chicken Coating
3 1/2 Heaped Tab Plain flour
2 Tab Limestone water to create thick paste
Dipping sauce
75g Bird’s eye chillies, finely chopped
75g Garlic, finely chopped
1/2 Cup White Vinegar
1/2 Cup White sugar
1/2 Tsp Salt
  1. In a mortar roughly pound chillies and dipping garlic
  2. Heat a pot on low heat with vinegar, sugar and salt until the sugar is dissolved
  3. Take off the heat and combine the garlic/chilli mix from the mortar and put to one side
  4. In a bowl combine all the marinade ingredients and put chicken in the bowl. Coat chick well and leave to stand in the fridge for at 1 hour (not over night)
  5. In a bowl whisk together the flour and lime water until it creates a thick paste. If the paste is too runny, add more flour. If too thick add more water. Put to one side
  6. Before adding chicken heat oil for deep frying on a medium heat. Coat chicken in the flour water mix and then carefully place in the oil. Allow to cook until golder brown. Turn heat up when just golden brown to high and fry until rich brown and crispy. Take out and serve with the dipping sauce

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