Thai-Style Hat Yai Garlic Fried Chicken

Take your chicken out of the fridge and open the packet to let it breathe before cooking

Peel and chop (or grate) your garlic as finely as you can

Chop most of your coriander finely, including the stalks (save some for garnish!)

Combine the chopped coriander, garlic, soy sauce in a large bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and pepper – this is your Hat Yai marinade

Remove 1 tbsp per person of the Hat Yai marinade and transfer it to a separate medium bowl (you'll use this for your salad dressing later!)

Cut your chicken thighs in half and add them to the large bowl of Hat Yai marinade, give everything a good stir and set aside to marinate

Add your white long grain rice and 225ml [300ml] [450ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, add your cornflour to the Hat Yai chicken and give everything a good mix up until the chicken is nicely coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a high heat

Once the pan is very hot, add the coated chicken and cook for 5-6 min on each side until the chicken is cooked through (no pink meat!) and crispy – this is your Thai-style Hat Yai garlic fried chicken

Whilst the chicken is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Wash and shred your lettuce finely, then pat it dry with kitchen paper

Combine your sriracha and red chilli relish in a bowl – this is your sweet chilli sauce

Add your rice vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil to the bowl of the reserved Hat Yai marinade

Add the pepper strips, carrot ribbons and shredded lettuce and give everything a good mix up – this is your Thai salad