Guest Post - Spicy Boxing Chicken With Chili And Lime Dipping Sauce

When my new blogger friend Velva from Tomatoes on the Vine  asked me to do a guest post for her beautiful blog, I jumped at the opportunity. To repay such an honour given to me, it is only fitting if I create something special that she would love and the result is Spicy boxing chicken with chilli and lime dipping sauce. Make sure you visit her wonderful blog and check out her beautiful photographs and mouthwatering  recipes! This is perfect as a beer snack, finger food for your next party or as part of your next Thai meal.
P.S This was created during our recent weekend in Anglesea.

you'll need;
1kg of chicken wings, separated into winglets and drumlets.
4 garlic cloves, roughly chopped
4 coriander roots, roughly chopped
small knob of ginger, roughly chopped
a tbs of fish sauce
a tbs of oyster sauce
dash of white pepper
rice flour for dusting
peanut oil for frying
First prepare marinate by pounding the chopped ingredients til a rough paste is achieved, set aside

for the chilli and lime dipping sauce;

5 garlic cloves, roughly chopped

2 coriander roots, roughly chopped
4 bird chillies, roughly chopped
2 shallots, roughly chopped
2 tbs of white sugar
2 tbs of fish sauce
juice of 2 limes

For the dipping sauce; pound chopped ingredients to a rough paste then mix in the sugar, fish sauce and lime juice. Check for seasonings, it should taste sweet, sour, hot and salty. The sauce can be stored in the fridge for up to a week.

with a sharp knife cut around the thin end of the drumlet til the the skin and sinew is separated from the bone.

Pull the meat down with the help of a knife if needed and you will get a little chicken lollipop. Repeat with the rest.

With the winglets, loosen the 2 thin bones with a sharp knife then pull the bones out, pull the flesh down to the wing tip end.

Marinate the chicken pieces with the prepared paste, fish sauce, oster sauce and white pepper for at least an hour.

Dust the marinated chicken pieces with rice flour and fry in batches til golden and crispy.

Serve fried chicken pieces on a large platter scattered with sliced cucumbers and tomatoes with the dipping sauce.