Laksa Fried Chicken with Mint Sauce

Ingredients:
1 whole chicken ~ cut into 10 pcs (I used 8 pcs chicken wings)
Vegetable oil ~ deep frying
1/2 cup cornflour
1/2 cup plain flour
1 cup desiccated coconut

Laksa Paste
5 dried chilies ~ deseeded
2 tbsp dried shrimp
2 fresh red chilies ~ deseeded
1 tbsp fish sauce
2 onions
5 macadamia nuts
2 cloves garlic
2 tsp grated ginger
2 stalks lemongrass (white part only)
1 tsp ground coriander
2 tsp ground turmeric
1/4 cup peanut oil/barn rice oil

Sauce
1 tbsp finely chopped Laksa leaves / Vietnamese Mint
80ml rice vinegar
1 tbsp caster sugar
2 tbsp light soy sauce
1 tbsp fish sauce
1 clove garlic ~ chopped finely
2 red bird's eye chili ~ seeded & chopped finely

Directions:

1. To make laksa paste, add all the ingredients in the food processor to a paste.
2. Place chicken pcs & curry paste in a large snap-lock bag.  Seal bag, then rub chicken with paste to coat.  Refrigerate overnight to marinate.
3. Half-fill a large saucepan with oil & heat to 160 deg C.  Mix together the flour & desiccated coconut; coat the chicken & deep-fry in batches until golden brown or cooked through (Note: Thigh: 10-12 mins / Breast: 7-8 mins / Wings: 4-5 mins).  Drain on paper towel. 
4. To make mint sauce, mix all the ingredients in a bowl & stir until the sugar has dissolved.  Set aside until needed.