Healthy Food & Snacks

For 4 Portion

Ingredients:

320g chicken thigh fillet. Slice long

1 clove garlic

¼ tsp. salt

1/8 tsp. pepper powder

½ tsp. lime squeeze

200ml cool water for dip

Oil from pan

Lining Ingredients (sift well):

50g corn meal

½ tsp. chili powder

½ tsp. chicken stock powder

1/8 tsp. salt

¼ tsp. pepper powder

Sauce Ingredients:

250ml water

100g palm sugar

½ tsp. salt

1 red chili. Chop hard.

1 tsp. fish ketchup

2 Tbsp. tamarind water and 50ml water. Dissolve.

2 tsp. corn meal and 2 tsp. water. Dissolve.

Cooking Instruction:

1. Bedraggle the chicken thigh fillet with garlic, salt, pepper powder, and lime squeeze.
2. Topple the chicken thigh fillet onto the lining ingredients until covered. Dip into cool water. Repeat toppling the fillet onto the lining ingredients.
3. Fry in the heated oil with medium fire until crisp.
4. To make sauce: Boil water, palm sugar, and salt until the sugar dissolved. Remove from heat and strain.
5. Repeat boiling with red chili until smell up. Add fish ketchup and tamarind water. Cook until boiled up and finish.
6. Thicken with corn meal solution. Cook until boiled.
7. Serve fillet with sauce.