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What is the name for the batter used in thai cooking to cover chicken and fish, its sticky and sweet?

What is the name for the batter used in thai cooking to cover chicken and fish, its sticky and sweet? Tempura is too crunchy it was more of a sticky sauce, it built up enough around the chicken or fish in a thick sticky sauce, the meat was in small pieces and the sauce/batter was very thick around the chicken, knobbley it parts.

Public Comments

1. I think its 'tempura' EDIT after add info: I know what you mean and you're right its not tempura. I've eaten what you're speaking about. I think the meat is fried in batter first and then coated in the sauce e.g. sweet and sour or teriyaki and its the sauce that gives that sticky texture.
2. I would say peanut satay
3. You are probably talking about tempura
4. It is something like tempura, but I am not sure what it is called in Thai. This is the closest I could find in short time http://www.s4c.co.uk/dudley/rm/view_recipe/rid/412/language/eng/
5. It may be a kind of mixed sauce that we use in Thai cooking. Some cooks make it taste sweet, while others make it sweet and sour. It is made with cane or palm sugar (some cooks mix it with tamarind juice) and tapioca starch that makes it sticky. After it's done, the food will be brown or gold in color. It tastes good with chicken or fish, but I don't think there is any kind of batter mix or sauce that you can just buy.