• 400g chicken fillet
  • 4 cloves garlic
  • 15 shallots
  • 1 lime
  • 4 red chilies
  • 8 green chilies
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon ground pepper
  • 1 teaspoon mushroom stock
  • 4 kaffir lime leaves

Marinaded chicken for 30 minutes with

  • 3 cloves grated garlic
  • 1/2 teaspoon grated ginger
  • 1 tablespoon roasted coriander
  • 2 limes
  • 1 teaspoon salt
  • 2 teaspoons mushroom stock
  • 1 teaspoon ground pepper
  • 1 teaspoon brown sugar / white sugar

Frying

  • Add 1 egg and 2 tablespoons of cornstarch to the chicken marinade
  • Fry the chicken until golden brown, drain
  • Double fry the chicken in hot oil for crispy crust

Stir-fry

  • Round shallots (do not chop), sauté until wilted
  • Add garlic
  • Chili peppers
  • Lime leaves (finely chopped)
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon ground pepper
  • 1 measuring spoon of mushroom stock
  • Add a little water