Madison life - crispy skin chicken with asian herb salad

CHILLI SAUCE
1 cup (220g) caster sugar
²⁄³ cup (165ml) white vinegar
5 large red chillis, seeded and sliced
2 cloves garlic, peeled and bruised
2 kaffir lime leaves, shredded
1 tsp salt 

600g chicken thigh fillets,
boned, with skin on
1 cup rice flour
Vegetable oil, to deep-fry
Steamed rice, to serve
Lime wedges, to serve

HERB SALAD
2 tbsp Thai basil leaves
2 tbsp coriander leaves
2 tbsp mint leaves
2 tbsp snow pea sprouts

1 To make the sauce, place the sugar, vinegar, chillis, garlic and ¹⁄³ cup (80ml) of water into a small pot over medium heat. Stir until the sugar has dissolved.
2 Simmer for 6-8 minutes or until the sauce has thickened and is syrupy. Set aside to cool.
3 Stir in kaffir lime leaves and salt.
4 Cut each thigh fillet into four pieces. Place in a bowl with the flour and toss to coat. 
5 Fill a wok or saucepan with vegetable oil to a depth of about 5cm and heat to 180˚C.
6 Fry the chicken pieces in batches for about four to five minutes or until golden. Drain on paper towel.
7 Transfer the chicken to a large plate and drizzle with chilli sauce. Top with herb salad, and serve with steamed rice and lime wedges.