Spicy Crispy Chicken Adobo sa Gata

Method

1. Slice boneless chicken thighs into bite-sized pieces. To make the Marinade, in a bowl, combine Lee Kum Kee Premium Soy Sauce, rice wine vinegar, brown sugar, garlic powder and freshly ground black pepper. Mix. Toss the chicken pieces in the mixture and marinade for 25 minutes. Set aside.
2. To make the Spicy Adobo sauce, in a large pan, combine Lee Kum Kee Premium Soy Sauce, rice wine vinegar, garlic granules, brown sugar, dried bay leaves, whole peppercorns medley, freshly ground black pepper, water and sliced hot Birdseye chilli.
3. Simmer the Spicy Adobo sauce over medium heat for 5 minutes or until slightly thickened. Using a spoon, remove the whole peppercorns medley and dried bay leaves and set aside for plating.
4. To make the Adobo sa Gata glaze, transfer 2 tbsp. thickened Spicy Adobo sauce in a separate pan. Pour in 100 mL coconut milk. Simmer on low heat for 5 minutes or until thick and creamy. Set aside.
5. In a frying pan, heat 600 mL of neutral oil over medium high heat. Coat the marinated chicken pieces in cornflour. Fry the chicken until golden brown and crispy. Transfer to a plate lined with paper towel.
6. Toss the crispy chicken pieces into the pan of Spicy Adobo sauce until every piece is coated.
7. To plate, spread the Adobo sa Gata glaze onto the plate and add the crispy chicken coated with Spicy Adobo sauce. Top with the reserved whole peppercorns medley and dried bay leaves.
8. Garnish with spring onion curls, thinly sliced spring onion and sliced hot Birdseye chillies. Serve immediately. Enjoy!