PULUT AYAM THAI (Thai fried chicken & sticky rice)

Disclaimer: This recipe is not 100% authentic. But with whatever you have in the kitchen, this will do the trick to satisfy your craving. Let's start!

WHAT YOU NEED

Sticky Rice

2 cups sticky rice (soaked overnight or 3 hours in advance)

1 Pandan leaf

Fried Chicken

4 - 6 pieces tigh / drumstick

1 tbs curry powder

2 tbs cili powder

2 tbs fish sauce

1 red onion (blend)

4-5 cloves garlic (blend)

Thumb size ginger (blend)

2-3 coriander roots (blend)

4 tbs rice flour

1 tsp salt

Dipping Sauce

3-4 tbs thai chilli sauce

6 -10 bird's eye chilli (adjust according to your liking)

A handful of coriander leaves

3 - 4 cloves of garlic

Fish sauce

Sugar (optional)

WHAT YOU NEED TO DO

Rice

1. Strain the water you use to soak the rice. You can either steam the rice or cook it in rice cooker.

2. For steaming line your steamer with kitchen cloth & put the rice on top of the cloth. Throw in the pandan leaf and close the steamer lid. Let it steam for 30 minutes or until rice is fully cooked.

3. To cook the rice in the rice cooker, put the rice in the cooker pot and cover the rice with water sightly above the rice. Close the lid and press the cook button / rice setting & let it cook.

Chicken

1. Wash your chicken thoroughly put it in a container

2. Throw in all blended ingredients & mix it

3. Throw in the chilli & curry powder as well as the salt and mix it again

4. Pour in some fish sauce & the rice flours mix it well

5. Let it sit in the fridge for few hours and deep fry the chicken around 10 mints each side

Dipping Sauce

1. Blend everything including the Thai sauce

2. Pour it in a pan with medium low heat until it gently simmer

3. Add in fish sauce and taste it. Add sugar to balance out the saltiness if need be.

4. Once sauce started to bubble, it's ready to be served. Let it cool before eating

Put everything together in a plate and enjoy! Eat the chicken while it's hot!