Resting the chicken after dredging allows the crust to cling to the chicken a bit better. If you want a super juicy chicken, brine the chicken in salty water (ocean water saltiness) for 1-hours in the fridge before dredging.
3cups(375g)all-purpose flour(for gluten free option use rice flour)
oil for frying the chicken
Make the sauce:
In medium sauce pan, heat and add oil. Then add garlic and shallots, cook until translucent or slightly crisp, but do not burn these aromatics. Add fish sauce, brown sugar, vinegar, ketchup and hot sauce. Stir ingredients to combine well.
Reduce heat to low and simmer the sauce for about 3 minutes. Then remove sauce from heat. If you don't want a thick sauce, add water, one tablespoon at a time to your desired consistency
For the fried chicken:
In large bowl, beat eggs. In another large bowl add the flour.
Dredge the chicken: first in flour, shake off excess flour. Then dredge in egg, then another coat of flour. Shake off excess flour. Set coated chicken pieces aside on a wire rack until ready to fry.
In large pot or frying pan, fill oil to about 1 inch high. Heat oil to about 350°F.
Fry chicken in batches to not overcrowd the pan, carefully place chicken into hot oil and fry on both sides till crispy and cooked, ten to fifteen minutes on each side. Do not cook on too high of heat because the chicken will finish cooking on the outside and not be cooked completely inside.
Add garlic chili sauce to large bowl and toss with fried chicken to coat well. Serve hot.