Chicken in a padanus blanket
| Chicken thighs, deboned, skin on and cut into thirds | |
| Marinade | |
| 20g | White sugar |
| 10g | Sesame oil |
| 50g | Evaporated milk |
| 30g | Oyster sauce |
| 20g | Sweet dark soy sauce |
| 20g | Thai seasoning sauce (Maggi sauce) |
| 20g | Chinese style sour sauce (cheap balsamic vinegar) |
| 20g | Thai chilli sauce |
| 1 Tab | Corn flour |
| 1 1/2 Tab | Garlic, finely chopped |
| 1 Tsp | White pepper corns |
| 1 Tsp | Coriander root, finely chopped |
| Dipping sauce | |
| 100g | Palm sugar |
| 30g | Ginger, crushed but whole |
| 40g | Sweet dark soy sauce |
| 20g | Chinese style sour sauce (cheap balsamic vinegar) |
| 30g | Ketchup |
| 30g | Thai chilli sauce |
| 30g | Thai seasoning sauce (Maggi sauce) |
| 40g | White vinegar |
| 30g | Soy sauce |
- For the marinade pound the garlic, pepper corns and coriander root in a mortar until it is a paste
- Add the paste to a bowl and combine the remaining marinade ingredients in the bowl. Put chicken in the bowl and put to one side (fridge) for 1 – 3 hours
- In a pot, put all of the dipping sauce ingredients and heat on a low heat until the sugar is dissolved. Put to one side
- Once marinaded put the chicken in a steamer with the marinade for 20 minutes
- Remove from the steamer and cool to allow handling
- Once cooled wrap in a padanus leaf and deep fry
- Remove from the fryer once the chicken is a dark brown and serve with the dipping sauce