600g chicken thigh fillets (about 4 pieces), cut into 1 inch cubes or strips
1/2 tsp salt
1/8 tsp pepper
1/2 tsp sesame oil
1/4 cup plain flour
2 tbsp cornflour
2 tbsp glutinous rice flour
1/2 egg, beaten
Vegetable oil for frying
15-20 french beans
2 cloves garlic, chopped
Sauce (combine in a bowl):
1/2 cup Thai sweet chilli sauce
1 1/2 tbsp Sambal Oelek (or to taste)
1 tsp light soy sauce
1 1/2 tbsp corn syrup (optional, for sticky-factor)
Method
Full recipe from : yummly.com
Combine chicken with salt, pepper, sesame oil, plain flour, cornflour, glutinous rice flour and egg. Use your hands to mix everything together until the chicken is well coated. Set aside for 1/2 hour.
Wash the french beans and pat dry. Top and tail them, and then cut them in half so that they are about 2 inches long.
Heat up 3 cups vegetable oil in a wok until it reaches 180C. Drop a piece of chicken into the oil and it should sizzle immediately. Fry the rest of the chicken in batches for 6-8 minutes until golden brown and cooked. Drain on absorbent kitchen paper.
Once all the chicken has been cooked, use the same oil to deep-fry the french beans for about 20 seconds until it starts to wrinkle and change colour slightly. Remove and drain on kitchen paper.
In a clean wok, heat up 1/2 tbsp vegetable oil and fry the chopped garlic. Add sauce ingredients and bring to a boil. Add the chicken and beans and toss to coat evenly. Dish out onto a serving plate and serve as an appetizer or with steamed white rice. Garnish with some deep-fried thai basil leaves if desired.
