Marinate chicken with salt for 30
minutes. Deep-fry chicken till golden in color. Leave aside. Heat butter until foamy and sauté
garlic until fragrant. Add in chopped chili, evaporated
filled milk, salt and fish sauce.
Once it starts to boil, lower fire,
add in cornstarch whilst stirring until it thickens. Turn off fire. Pour sauce over chicken and garnish
with some green vegetables.