Honey Fried Chicken with Ginger Rice

Honey Chicken

1kg chicken (drum/wing mix)

3-4 shallots

4 cloves garlic

1" ginger

1" fresh turmeric

1 stalk lemongrass

1/2 cup cooking oil

1 tsp salt

2 tbsp sweet soy sauce

1 tbsp honey

Ginger Rice

3 cup Basmathi rice ~ soaked for 30mins/drain

3 tbsp margarine/butter/ghee

1 tbsp cooking oil

1/2 red onion ~ sliced

1" ginger ~ sliced into matchstick

2 pcs pandan leaves

1 cinnamon stick

1-star anise

3 cloves

4 cardamom pod

3 cups water + 1 cup evaporated milk

2 tsp salt

Thai Chili Sauce

4 clove garlic

3 red chili

5-6 bird's eye chili

1 cup of water

2 pcs coriander root

3 tbsp sugar

1/4 cup vinegar

1 tbsp cornflour + water

Directions/Instructions:

1. In a large bowl, to prepare the honey chicken to add the chicken and all the marinaded ingredients together.  Mix well and let it rest for 30 mins.  Set aside.
2. To make the Thai chili sauce, blend the garlic, red chili, bird's eye chili, and water together.  Then pour the blended ingredient into a small saucepan over medium-low heat.  Add the sugar and vinegar.  Let it boil and then add the cornstarch solution.  Stir till the sauce is thickened.  Let it cool and set it aside for later use.
3. In a wok, add the ghee and cooking oil over medium heat.  Fried the onion and sliced ginger until fragrance.  Then add the spices and stir for about 2 mins.  Add the basmati rice and mix well with all the ingredients.  Transfer the basmati rice into the rice cooker, and add the water, evaporated milk, and salt.  Stir to mix well.  Press the button and let it cook as usual.
4. In a wok, add cooking oil over medium-high.  Cook the marinated chicken for about 5-6 mins.  Flip once to prevent it from burning.  Drain on a kitchen paper towel.
5. In a small bowl, add honey and brushed the fried chicken.  Serve with ginger rice and Thai chili sauce.  Enjoy!