Chili Chicken

Opting for a savory and spicy dish??  Come, join me in my craving as I try a hand on this Chili Chicken dish which I came across in a recipe book "Relishing a taste of HOME" page 19.  I adapted this dish with some amendments, and as I decrease the portion of the chicken used, the other ingredients are also being amended accordingly.  Here's to share...

Ingredients:
2 chicken thighs with drumsticks
2 tbsp tamarind paste (add 1/2 bowl of water to squeeze out juice)
1/2 onion (sliced)
Cooking oil

Chili Ingredients:
5 shallots (peeled and coarsely cut)
1 stalk lemongrass (peeled to obtain white part only, thickly sliced)
3 small slices galangal
1/2 tbsp belachan
10 dried chilies (remove seeds and soaked)
3 cloves garlic (peeled)

Seasonings:
Dash of salt (to taste)
Msg (to taste)
Sugar (to taste)

Methods:

1. Clean the chicken, trim off fat and cut into 4 pieces for each thigh and drumstick. Rub with some salt and set aside for later use.
2. Blend the chili ingredients with a bit of water.
3. In a deep wok, heat enough oil to deep-fry chicken pieces until golden brown. Dish and drain.
4. In a clean heated wok, add 3 tbsp cooking oil and fry the chili ingredients, half way through frying add in sliced onions and continue to stir-fry until fragrant.
5. Add seasonings and tamarind juice, stir to mix until it boils, taste for correct seasonings, depending on individual's taste buds.
6. Add chicken and fry until it boils and the sauce has thicken.
7. Off the heat, dish and serve with a bowl of freshly cooked warm rice.