INGREDIENTS.
500G CHICKEN THIGH FILLETS
2 TEA SPOON GRETED FISH SAUCE
1\4 CUP LIGHT SOY SAUCE
2 TABLE SPOONS DRY CORNFLOWER
COOKING OIL
CHILLI SAUCE

METHOD.
CUT CHICKEN IN TO THIN STRIPS.SGUEEZE JUICE FOM GINGER, SOY SAUCE, FISH SAUCE IN BOWL MIX WELL TOGETHER.ADD CHIKEN STRIPS. COVER STAND 30 MINTUES.

JUST BEFORE SERVING ADD CONFLOWER,SAKE AWAY EXCESS CORN FLOWER. SHALLOW FRY CHICKEN STRIPS IN HOT OIL UNTILL CHICKEN IS CRISPY AND TENDER. SERVE HOT WITH CHILLE SAUCE Print this recipe       Email this recipe