Thai Sweet Chili Chicken Recipe | Food Diaries | Zarnak Sidhwa | Thai Food

Method :
Mix all the ingredients for the batter until well combined. Add the chicken into the batter.
Heat oil. Deep fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil.
Heat oil and stir-fry the garlic until aromatic. Add the fried chicken, followed by the sweet Thai chili sauce, lemon juice and salt. Stir to coat the chicken well with the sauce. Garnish with the white sesame seeds and coriander leaves.

Method :
Mix flour, brown sugar, baking powder and salt. Cut in cold butter until mixture resembles coarse crumbs. Add in cream, eggs, vanilla essence and chocolate chips. Mix gently until combined, knead out on lightly floured surface. Roll dough out between greaseproof paper to ½ inch thick. Cut with knife or cookie cutter. Place on lined baking sheet and bake at 200 degrees c for 12-15 minutes until lightly golden and tested with toothpick comes out clean.

Method :
Blanch and peel the almonds. Pat dry completely and then toast in a preheated oven at 180 degrees C for 10-12 minutes or until golden brown. Finely grind half the almonds. Coarsely chop the remaining almonds. In a saucepan, heat the cream and finely ground almonds together until the cream bubbles around the edges. Take off heat, cover and let rest for an hour. Pass this through a sieve. Mix the melted chocolate and cream together. Add in the salt and vanilla essence. Fold in the chopped almonds. Store Homemade Chocolate Almond Spread Recipe an airtight container and use as required.