This crispy chicken delight oozes charisma and flavour! If this is the kind of host/hostess you are, then rustle up this dish and make your true culinary personality shine.


  • 4 chicken thighs, trimmed and cut into strips across the grain

  • Marinade

  • 1 tbsp fish sauce

  • 2 tspn oyster sauce

  • ½ tspn caster sugar

  • 1 tbsp cornflour

  • 1 tspn sesame oil

  • 8 whole garlic cloves

  • 10 kaffir lime leaves

  • rice bran oil for deep frying

  • lime wedge, to serve


  • 1.

    Mix together the chicken and all of the marinade ingredients and allow to marinate in the fridge for at least 10 minutes.

  • 2.

    Peel and roughly chop the garlic cloves. Remove the centre vein from the kaffir lime leaves and finely shred them.

  • 3.

    Heat oil in a wok to 190C and shallow fry the chicken strips in batches for 1-2 minutes until well browned almost completely cooked (they will cook through as they rest) and set aside to drain.

  • 4.

    Reduce the heat of the oil to 160C. You can do this by adding a little cold oil to the wok. Fry the garlic until just browned and set aside. Fry the lime leaf shreds for just 1-2 seconds until they crisp. Set aside to drain.

  • 5.

    Top the chicken with the crispy garlic and lime leaves and serve with a lime wedge.


Serves: 6-8
Time: 1 hour 10 minutes

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