Double Thai Fried Chicken Bites & DIY Nam Chim Sauce

• Meanwhile, using a vegetable peeler, peel carrot and cucumber into ribbons (stop when you reach the seeds in the centre) • Slice lemon into wedges.

• In a pestle and mortar, pound coriander, long chilli (if using) and remaining garlic until it resembles a fine paste. • Add fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lemon uice. Stir until well combined. Set aside.

TIP: Some like it hot, but if you don't, just hold back on the chilli. TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.

• Cut chicken thigh into 2cm chunks. • To a medium bowl, add cornflour, satay seasoning, the cold water, egg and a pinch of salt and pepper. Whisk, until smooth and combined. Add chicken chunks, tossing to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, shake off excess batter and cook chicken, until browned, 2-3 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. Season with salt.

• In a second medium bowl, combine sweet chilli sauce, a squeeze of lemon juice and a drizzle of olive oil. • Add cucumber, carrot and mixed salad leaves, tossing to coat. Season to taste.