INGREDIENTS:
1 tablespoon fish sauce
1 tablespoon finely grated ginger
1 large garlic clove, finely chopped
Pinch of white pepper
600g chicken thigh fillets, excess fat trimmed, cut into 4-5cm pieces
50g cornflour
Peanut oil, to deep-fry
125ml (1/2 cup) Fountain Sweet Chilli Sauce
1 lime, halved
Fresh basil leaves, to serve
Steamed rice, to serve
METHOD:
Step 1: Combine fish sauce, ginger, garlic and pepper in a bowl. Add the chicken and stir to coat. Cover and place in the fridge for 30 minutes to marinate.
Step 2: Place the cornflour in a bowl. Add the chicken and toss to coat. Pour enough oil into a wok to come one-third of the way up the side. Heat over medium heat until 170°C on a cook’s thermometer. Cook the chicken, in 2 batches, for 3-5 minutes or until golden and cooked through, reheating the oil between batches. Transfer to a plate lined with paper towel to drain. Drain oil from wok and wipe wok clean.
Step 3: Return the wok to medium heat. Add the sweet chilli sauce. Simmer, stirring, for 1-2 minutes or until heated through. Add the chicken and juice of 1⁄2 lime. Toss to coat. Arrange the chicken on a serving platter, scatter with basil and serve with steamed rice and remaining lime.