Cuisine
Time
30mins mins
Servings
2 people
Ingredients
6 chicken thighs and legs
Batter
6-7 large cloves garlic
4-5 spring onions
Handful coriander
1 tsp Rajah black pepper
1 tsp Rajah white pepper
1.5 Tbsp sugar
2 Tbsp fried shallots
3 Tbsp fish sauce
5 Tbsp water
7 Tbsp rice flour
1 Tbsp cornflour
Oil for deep frying
Grind the batter ingredients together in a pestle and mortar. Then tip into a bowl before adding the flours and water.
Slice into the chicken to create pockets for the flavour to penetrate into the meat. Then place the chicken into the batter and mix well.
Fill the wok halfway up with oil and get it up to a medium to high heat. When you place a wooden chopstick into the wok the oil should bubble up around the chopstick.
