1. Place garlic, coriander roots and black peppercorns in a food processor and process to make a paste. Coat chicken with garlic paste and marinate for 1 hour.
2. Heat oil in a wok or frying pan over a high heat until a cube of bread dropped in browns in 50 seconds, then deep-fry chicken, a few pieces at a time, for 2 minutes or until golden and tender. Drain on absorbent kitchen paper.
3. Deep-fry basil and mint until crisp, then drain and place on a serving plate. Top with chicken and serve with chilli sauce.