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. To prepare the honey chicken, add the honey and all the marinated ingredients to a large bowl. Mix well, then let it rest for 30 minutes. Set aside.
2. Blend the garlic, red chili, bird's eye chili, and water to make the Thai chili sauce. Then, pour the blended ingredients into a small saucepan over medium-low heat. Add the sugar and vinegar. Let it boil, and then add the cornstarch solution. Stir until the sauce thickens. Let it cool, and then set it aside for later use.
3. In a wok, add the ghee and cooking oil over medium heat. Fry the onion and sliced ginger until fragrant. Then add the spices and stir for about 2 minutes. Add the basmati rice and mix well with all the ingredients. Transfer the basmati rice to 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. Add cooking oil to a wok over medium-high heat. Cook the marinated chicken for 5-6 minutes, flipping once to prevent burning. Drain on a kitchen paper towel.
5. In a small bowl, add honey and brush the fried chicken.  Serve with ginger rice and Thai chili sauce.  Enjoy!