10g crushed garlic
50g soy sauce
25g sriracha sauce
50g tamarind pulp
50g tomato paste
30g lime juice
30g toasted sesame seeds
Boneless thigh fillets
Baby bok choy
Mix all marinade ingredients together. Cut thigh fillets in half lengthways and marinate for at least 2 hours.
Put honey and salt over medium heat to caramelise. Stop the cooking of the honey by adding water. Check seasoning and add toasted sesame seeds.
Remove chicken from marinade, dip in egg white and then rice flour and cook in pre-heated oil at 180 C for about 6 minutes.
Blanch bok choy in boiling salted water for 2 minutes.
Once chicken is cooked cut into smaller pieces, toss with honey sauce and serve over the bok choy.
Garnish with sea salt and extra toasted sesame seeds.
Recipe provided by Spice Monkey