Grilled Shrimp Paste Chicken

Ingredients:

2-3 Boneless Chicken Thighs, cut into halves

4 tbsp cornstarch

5 kaffir leaves, sliced thinly

1 tsp salt

1/4 tsp black pepper

Blend

4 red chilies

4 bird's eye chilies (red)

1 large red onion

8 cloves of garlic

20g shrimp paste aka Belachan

1 egg

Instructions:

1. In a large bowl, combine the chicken with the blended ingredients, cornstarch, sliced kaffir leaves, salt, and pepper. Mix everything thoroughly and marinate for 2 to 3 hours, or preferably overnight.
2. Arrange the chicken on a baking tray lined with parchment paper. Brush the remaining sauce over the chicken, then preheat the oven to 200°C. 
3. Bake for about 35 to 40 minutes or until the internal temperature reaches 74°C.