Crispy fried Asian style chicken thighs served with some whacky but delicious coconut and pandan pancakes.... all topped off with a honey and tamarind glaze. These are very different, that's for sure... but oh so good!
Preheat oven to 200°C. Heat a pan of oil to 180°C or use a deep fat fryer if you have one.
Pour the buttermilk into a large bowl and stir in the soy sauce. Mix together the flour and spices in another bowl. Dip the chicken into the yoghurt, then roll into the seasoned flour to form a thick coating.
Fry in the oil for 3-4 minutes until golden brown and crisp. Transfer the chicken to a baking tray and cook in the oven for 10 minutes.
Measure the water, honey, ketchup, tamarind and ginger for the glaze into a saucepan and bring to the boil. Reduce to a medium heat and simmer for about 15 minutes until slightly thick. Remove from the heat, stir in the vinegar and season with salt and pepper.
Preheat a flat pancake pan over a medium heat. Beat the egg until light and frothy in a bowl. Add the remaining ingredients into the egg and whisk together.
Pour the batter into the pancake pan to make pancakes approximately 10cm across. Cook for 2 minutes, then flip and cook for a minute more. Repeat to make 8 pancakes
Serve a pancake with chunked up pieces of the crispy chicken and plenty of the glaze. Garnish with fresh coriander or shiso cress if you can get some.