Halang Halang Battered Chicken Recipe

For the marinade: Cut chicken thigh pieces into cubes. Place in a mixing bowl. Add marinade ingredients (egg,cornstarch, salt, pepper, garlic powder, onion powder, rice vinegar, and cooking wine) with chicken and mix well. Cover and place chicken mixture in refrigerator for four hours.

For the batter: Mix all ingredients (flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder). Add water and whisk until lumps dissolve. Cover and place in refrigerator.

When ready to cook, heat oil over medium-high heat. Fry chicken pieces in batches. Use a spoon ladle to distribute each piece evenly. Fry until batter turns off white. Place on paper towels to drain and cool. Increase the flame to high heat. Fry chicken a second time in batches until they are golden brown.

Make the soup: Using a wok or deep saucepan, heat oil over medium heat. Saute garlic, onion, Thai chilis, and ginger one at a time. Cover and continue to cook for 5 minutes or until vegetables slightly crispy. It adds flavor to the oil. Add coconut milk and fish sauce and stir. Cover pan and lower heat. Simmer for 15 minutes. Uncover pan and toss in chicken. Remove from the heat. Serve immediately with lots of rice.