Buffalo Chicken Thigh with Roasted Lettuce

I wrote earlier that I like foods that are salty and sweet at the same time. This is also such a dish for those who prefer this type of food. 

Ingredients ( for 4 person ): 700g Skinless Chicken Thighs, 1tsp Dijon Mustard, 4tbsp Cider Vinegar, 8tbsp Cornflour, 2pcs Garlic Clove, 2pcs Lettuce, 4tbsp Yoghurt.2tbsp Sriracha Hot Chilli Sauce, Chives - to taste. 

80g of butter were melted in a saucepan at a low temperature. When the butter is melted, bring to boil on high, add the sriracha sauce, cider vinegar, season with salt, ground pepper  and sugar, and cook until thickened.  Cut the chicken thighs fillets into medium pieces and season with salt and ground pepper, then roll in the cornflour and fry in a hot pan with a little olive oil. The meat is good when it is cooked to a nice golden brown. When the meat is ready, pour the buffalo sauce, over it and fry it until it becomes sticky. We take off the outer leaves of the lettuce, because we will only need the bright inner part. Cut into 4 pieces, sprinkle with a little olive oil, then fry in a hot pan until brown. Mix the yoghurt, mustard and grated garlic in a bowl, season with salt and ground pepper and add the chopped chives, and drizzle it over the roasted lettuce.