1 ½lbboneless skinless chicken thighscut into bite size
1medium onionthinly sliced
Corn starch to coat the chicken
Salt to taste
1-2Tbspof sugar
Oil for deep-frying
CHILI INGREDIENTS:
20shallots
1stalk of lemongrass
2-inchpiece galangal
1tspof shrimp paste/terasi
About 20-30 bird's eye chili
5clovesgarlic
½cupof water
Instructions
Put all the chili ingredients into a food processor and ground into a fine paste. The water is to get the grinding process going
Heat up some oil in a pan, enough to cover the chicken for deep frying. Meanwhile, dredge the chicken pieces into the corn starch and fry until golden brown and set them aside
In a separate pan, heat up about 3 Tbsp oil oil and stir fry the onion until they are soft, add in the chili paste and stir fry until fragrant, about 1-2 minutes. Add the sugar and salt to your taste. Add the fried chicken pieces and toss them to make sure they are coated with the sauce and stir fry for another 1 minute and serve immediately