Cut the chicken in bite-size and simmer
with the coconut water and other ingredients until the water has almost
evaporated and the chicken is tender. Add more water if necessary. Drain
and allow to cool. Heat up a wok with oil and deep-fry the chicken until
golden brown. Set aside. Brush the chicken with he remaining sauce to
give it a shine before serving. To make the sauce, saute the red
chilies, garlic, tomato, shallots and shrimp paste until half-cooked.
Set aside. Grind and add salt and sugar to taste. Add to the remaining
chicken sauce. Saute with 5 tablespoons oil over low heat.