Wear a pair of kitchen gloves

Halve and remove the seeds from <quantity> 15</quantity> spicy red chilies

Halve and remove the seeds form <quantity>4</quantity> jalapeño peppers

Halve and remove the seeds from <quantity>2</quantity> red bell peppers

Halve and remove the seeds from <quantity>4</quantity> tomatoes

Trim, peel, and chop <quantity>1</quantity> white onion

Crush and peel <quantity>4</quantity> garlic cloves

Peel and chop <quantity>1<unit>thumb</unit></quantity> of ginger

Place all the ingredients in a bowl and measure the total weight. Add the 2% of the weight in salt. In this case, it is about <quantity>1<unit>tbsp</unit></quantity> of salt. Mix to season evenly

Place the ingredients in a blender and blend until homogeneous

Fill ⅔ of a sanitized water bottle with the sauce. Squeeze to remove all air from the bottle, until the contents reach the edge of the nozzle. Close tightly with the lid

Let the sauce rest at room temperature for at least 1w until the bottle is stuffed. The fermented chili sauce is ready

Trim, halve, and deseed <quantity>8</quantity> ripe tomatoes

Place them in a bowl and season with salt and ground black pepper to taste

Drizzle <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil and mix

Place the seasoned tomatoes in a baking tray, with the cut face down

Bake at <temperature>180<unit>°C</unit></temperature> for 45m until roasted. The roasted tomatoes are ready

Trim and cut <quantity>1</quantity> onion into large pieces

Halve and deseed <quantity>5</quantity> habanada peppers

Peel and slice <quantity>1<unit>thumb</unit></quantity> of ginger

Peel and slice <quantity>5</quantity> garlic cloves

Transfer everything to a bowl and add <quantity>2<unit>tbsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of msg

Add <quantity>1<unit>tsp</unit></quantity> of smoked paprika and <quantity>1<unit>tsp</unit></quantity> of turmeric powder

Add <quantity>2<unit>tbsp</unit></quantity> of honey

Transfer everything to a blender and add <quantity>¼<unit>cup</unit></quantity> of cachaça

Add <quantity>1<unit>cup</unit></quantity> of white wine and <quantity>¾<unit>cup</unit></quantity> of whey

Blend until smooth, transfer to a bowl, and refrigerate until needed. The chicken marinade is ready

Cut <quantity>1<unit>kg</unit></quantity> deboned chicken thighs into thirds and place it in a bowl

Cover the thighs with the Chicken Marinade

Cover with cling film and let it rest for 1h until it is marinated

Peel the Roasted Tomatoes and place some in a bowl

Add the Fermented Chili Sauce to taste

Smash and mix to combine. The fermented chili sauce & tomatoes is ready

Add <quantity>2<unit>cups</unit></quantity> of corn flour and <quantity>1<unit>cup</unit></quantity> of cornstarch to a bowl

Add <quantity>½<unit>tbsp</unit></quantity> of turmeric powder and <quantity>½<unit>tbsp</unit></quantity> of smoked paprika

Season with salt and ground black pepper to taste. Mix well

In another bowl, add <quantity>50<unit>ml</unit></quantity> of cachaça and <quantity>1<unit>tbsp</unit></quantity> of egg white

Add <quantity>150<unit>ml</unit></quantity> of sparkling water

Gradually add the corn flour mixture to the bowl with the liquids, whisking constantly until homogeneous. The mixture should be creamy, neither runny or thick. The corn batter is ready

Preheat <quantity>2<unit>L</unit></quantity> of vegetable oil to <temperature>200<unit>°C</unit></temperature>

Transfer the chicken from the marinade to the Corn Batter

Fry the chicken at <temperature>170<unit>°C</unit></temperature> for 7m until golden brown and crispy. Transfer to a container lined with paper towels

Let it rest for 2m to allow the juices to set. The fried chicken is ready

Place the Fried Chicken in a plate and serve the Fermented Chili Sauce & Tomatoes

Garnish with chives. The fried chicken with hot sauce is ready

Dip the chicken in the sauce and enjoy!