Crispy Spareribs with Thai Hot/Spicy Sauce

Ingredients:

400 g spareribs, cut into bite sizes
1 bowl cornstarch for coating
oil for deep-frying

Marinade:

1 tsp salt
1 tsp sugar
1 tsp red curry powder
1 tsp garlic powder
1/4 tsp black pepper powder
1 egg white, beaten
1/2 tsp baking soda
1 tbsp cornstarch

Sauce:

2 tbsp Thai chili sauce
1 tsp worcestershire sauce
1 tbsp fish sauce
1 tsp red curry powder
3 tsp sugar
1/2 tsp salt
6 tbsp water
1 bird's eye chili, chopped

Method:

In a container, combine all the marinade ingredients, add-in spareribs, mix well and set aside to marinate for at least 1 hour or overnight covered in fridge.

Coat marinated spareribs well with cornstarch, deep-fry into hot oil till crispy and golden brown.

Remove from oil and drain well on paper towels; set aside.

In a saucepan or wok, bring all sauce ingredients to simmer.

Add-in spareribs and stir to coat well.

Dish-out and best serve hot with rice.