Ingredients

Steps

• Mix galangal, lemongrass, spring onion, coriander, lime zest, and juice in a bowl and season.
• Blend chicken and bird's-eye chillies together in a food processor.
• Combine the galangal mixture with the chicken and blend briefly.
• Divide the mixture into eight portions and shape into cakes.
• Cook sugar, water, and chilli flakes in a saucepan over low heat until a syrup forms.
• Heat the vegetable oil in a frying pan.
• Fry the cakes for 2-3 minutes per side until golden and cooked through.
• Serve chicken cakes with the dipping sauce on the side.