Ingredients A: Sauce
Blend the shallots, garlic, coriander leaves, ginger and Bird’s eye chillies.
Add hot sauce, olive oil, lime juice, TUMIX® Chicken Stock and AJI-SHIO® Flavoured Pepper.
Rub chicken with marinade and chill for 5 hours.
Heat some oil, panfry or grill the chicken until golden.
Combine all ingredients (A), cook on slow fire until thicken.
Pour warm glaze over chicken and serve.