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Salt and Pepper Chicken with Thai Dipping Sauce

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Pile crunchy salt and pepper chicken onto a bed of crisp lettuce, then just add lime to squeeze. Perfect for a balmy summer night.
Course Main
Cuisine Thai
Keyword Easy
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 2 large chicken breasts (about 700g total), cut into 5mm thick slices at 45 degree angle
  • 2 egg whites
  • 0.5 cup rice flour
  • 0.5 cup plain flour
  • 3 tsp salt (sea salt flakes work best)
  • 2 tsp Chinese five-spice
  • 3 tsp black pepper coarsely ground
  • vegetable/rice bran oil (to fry)
  • iceburg lettuce leaves shredded (to serve)
  • 0.25 cup lime juice fresh
  • 1.5 tbsp brown sugar
  • 2 tbsp sweet chilli sauce
  • 1 tsp fish sauce

Instructions

  • Use a fork to whisk the egg white in a large bowl until foamy. Add the chicken in batches and toss to coat. (The egg whites may need to be whipped several times as the foam catches the chicken -- this is what makes the breading fluffy).
  • Place the combined flour, salt, Chinese five spice and pepper in a large shallow bowl.
  • To make the Thai dipping sauce, whisk the lime juice, sugar, sweet chilli sauce and fish sauce in a small serving bowl.
  • Heat the oil to 180°C in a large saucepan over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 15 seconds). Add one-quarter of the chicken to the flour mixture and toss to coat. Shake off excess. Add to the oil, 1 at a time, and cook for 2-3 minutes or until light golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining chicken and flour mixture, reheating the oil between batches.
  • Arrange the lettuce on a serving platter and top with the chicken. Sprinkle with shallot and chilli, if desired. Serve with the Thai dipping sauce.
Salt and Pepper Chicken with Thai Dipping Sauce, 5.0 out of 5 based on 1 rating

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