- Flatten chicken thighs with a mallet and marinate for 15 minutes.
- Heat up oil to medium-high heat. Coat the chickens with flour mixture evenly and deep fry until golden brown and crispy. Dish up and set aside.
- For sauce, heat up oil and sauté garlic, shallots, red Chili and bird’s eye Chili on low heat until fragrant. Set aside to cool. Then, transfer into a blender to blend coarsely with Kimball Chili Sauce, lime juice and salt. Set aside.
- Slice the fried chicken and top with sauce. Serve immediately.