1tablespoonpalm sugargrated (can substitute light brown sugar)
salt and pepper
In a glass bowl place, chilies, lemon grass, kaffir lime leaves, garlic, soy sauce, fish sauce, palm sugar and coconut milk. Milk all ingredients well until combined. Place chicken necks in the mixture, cover with plastic wrap and place in the fridge to marinade for 24 hours (at least over night).
In a wok, pour in oil until around 7cm deep. Heat wok over a medium heat to 170 deg C (340 deg F) and pre heat your oven your oven to 120 deg C (250 deg F). Line baking tray with baking paper and set aside.
In a large blow place flour and season with salt and pepper.
Working with a few necks at a time, remove from marinade and then coat in flour mixture. Shake off extra flour before placing in wok to deep fry. Fry for around 4 minutes each side and golden.
Remove chicken from oil with tongs. Shake off excess oil, drain on some paper towel and then place on baking tray in the oven to keep warm.
Repeat with the remaining chicken necks. Serve with sweet chili or satay sauce.