Cut the chicken thighs, deboned, into bite-sized chunks. Douse them with light soy sauce, Chinese wine, and a bit of sesame oil. Dredge in a mixture of potato flour and cornstarch until they are caked with the paste. Fry them in oil until golden and crisp. In a wok, fry chopped ginger until aromatic, then add a tablespoon of chilli bean paste, a moderate spoon of thai curry paste, and a small dash of tomato paste. Keep frying, and then throw in the chicken chunks and chopped salad onions. In a bowl, soak tamarind and then strain out the water. Season with salt and stock, and add a spoon of potato flour. Turn up the heat on the chicken pieces and add a generous dash of patis several tablespoons of soft brown sugar. When the pan is very hot and the mixture almost burning, stir in the tamarind water and mix quickly so that it does not clump up. Stir for a minute or so until the sauce glistens. Garnish with coriander and serve with hot rice.
