chicken marinade

Chop the veg very finely and marinade 1kg of chicken at least 4 hours.
For bigger recipes, blend all together into paste and marinade.

batter mix

Mix all ingredients together.

wet batter and water ratio

(water 1.2 : batter mix 1)
Simply mix cold water with batter mix.

sweet chili sauce

Blend all the vegetables with water, and all into the pot.
Slowly bring it up to simmer.
Let it cook for 10mins or longer until raw garlic, onion flavour has gone, start release sweet aromas.
Cool down. Whisk mix time by time.

cooking and serving the chicken

You will need bowls of wet batter and dry batter.
Deep fryer is set at 180’c.
Dip the marinated chicken into the bowl of wet batter, make sure meat is well coated all around.
Gently drop off excessive wet batter around chicken by holding up in the air with tong and give gentle ups and downs shake.
Transfer into bowl of dry batter mix gently.
One side first then carefully lift and turn to the other side. Make sure dry batter is coated all around meat.
Lift up and gently shake off excessive flour.
With tong, pick up the one side of chicken and gently drop the chicken into the fryer.
Still holding meat with tong, move around chicken inside oil rhythmically around 8 times, this will create corn flaky exterior of the batter.
Cook 6.5 to 7.5 mins depending on size. Rest for 1 mins and serve with sweet chili sauce and other garnish.
You can cook 3 mins and rest for 2mins, cook further 3mins to give even crispier result.