Spoon out the fried chicken with a slotted spoon and allow to drain on a tray lined with paper towels.
Add the garlic, let it cook but not burn
Add the thai chillies . Saute.
Stir, transfer to a plate, and serve with lemon wedges and onion rings.
1) Chilies vary in pungency at times, so use caution while adding them. Sometimes a couple of them can make a dish really hot. I usually chop the tip off and carefully take a whiff. The strong pungent ones smell strong and pungent from a distance. So there! Use caution and experience and your instincts.
2) Remove the white membrane carefully if you do not want your food too hot
3) Never touch slit green chilies with bare hands. Use food safe gloves or a food scraper to transfer them from the chopping board.