1. Deep fry one at a time, shaollots, red chilies, peanuts and basil till crisp.
2. Drain on kitchen paper and reserve.
3. Cut chicken into cubes.
4. Dust with corn flour and deep fry till cooked and light brown.
5. Drain and reserve.
6. Mix palm sugar, nam pla, tamarind juice and chili powder together.
7. Heat stirring till the sugar is dissolved.
8. Mix chicken with shallots, peanuts and chilies.
9. Place in a serving dish.
10. Pour the sauce over it and garnish with fried basil.

Serves:4