A spicy Chicken dish often found in local eateries/carenderia. Its fusion with coconut milk makes it a irresistible partner with a bowl or rice or two maybe three.
3fresh thai green chilliesother chillies can be use
1gingerthumb size piece, minced
1c.coconut milk
1tbsp.fish sauce
2c.vegetable oil
Instructions
Chicken Marinade
Cut chicken pieces in cubes. Place in mixing bowl.
Add marinade ingredients with chicken and mix well. Cover and place chicken mixture in fridge for four hours.
Batter
Mix all ingredients. Add water and whisk until lumps dissolve. Cover and place in fridge.
Fry
Heat oil under medium high heat.
Fry chicken pieces in batches. Use spoon ladle to distribute each piece evenly. Fry until batter turns off white. Place on paper towel to cool.
Increase oil temperature to high heat.
Fry chicken the second time in batches until they are golden brown.
Soup
Using a wok or deep saucepan, heat oil at medium heat. Saute vegetables one at a time. Cover and continue to cook for 5 minutes or until vegetables slightly crispy. It adds flavor to the oil.
Add coconut milk and fish sauce and stir. Cover pan and lower heat. Simmer for 15 minutes.
Uncover pan and toss in chicken. Pull from heat.
Serve immediately.
Notes
For thicker soup consistency, simmer it more uncovered on high heat.