Cuisine
Time
10 mins mins
Servings
4 people people
3-4 chicken thighs bone in, skin-on
Vegetable oil, for deep frying
Steamed Glutinous Rice to serve
Thai Sweet Chilli Sauce to serve
Deep fried shallots to garnish
The Batter
140g shop brought tempura batter or use plain flour
190ml cold sparkling water or soda water
½ tsp salt
½ tsp pepper
The Marinade
4 cloves of Garlic, peeled and chopped
Handful Coriander stalks finely chopped
1/2 tsp white pepper,
1/2 tsp black pepper
1.5 tbsp Light Soy Sauce
2.5 tsp Oyster Sauce
1.5 tsp Sugar
1/2 tsp salt
Place the chicken thighs into a bowl. Finely chop the coriander stalks, bash and peel the garlic, then finely chop and add to the bowl. Add the rest of the marinade ingredients and massage into the chicken. Marinade for as long as possible (preferably overnight).
Make the batter
Mix the dry ingredients, and add the soda water slowly while whisking. You are aiming for the consistency of pancake batter.
