Fish Sauce Gavy Chicken

Ingredients:

1 kg chicken, cut to bite sizes
2/3 cup cornstarch/rice flour
enough oil for deep-frying

Marinate

4 glove garlic, mashed
1/4 cup fish sauce
1/4 cup brown sugar
1 tbsp sugar
1/2 tsp pepper powder

Seasoning

1 tbsp chili garlic sauce
1 tbsp chopped scallion
1 tbsp black soy sauce
3 tbsp water

Method:

In a container, mix all the marinate ingredient until the sugars are dissolved.

Add-in chicken and marinade overnight in fridge covered.

Spoon flour onto a plate; set aside.

In a wok, deep pan or pot, heat enough oil over medium high heat.

Pick up chicken from the marinate (reserve the marinate), coat with flour on plate, shake-off excess and deep fry chicken for 15 minutes or till crispy and brown.

Remove from oil and set aside on paper towels to absorb excess oil.

In a clean deep pan, heat the reserved marinate over medium high heat with all the seasoning ingredient.

Bring to boil (add some water if appear dried out) and adjust taste if more spicy is desired.

Return the chicken into the pan, stir to mix and thicken.

Dish-out and best serve hot with steamed rice.