VN:R_U [1.9.22_1171]Salt and Pepper Chicken with Thai Dipping Sauce,
Salt and Pepper Chicken with Thai Dipping Sauce
- Yield: 4 Servings
- Ready In:
Pile crunchy salt and pepper chicken onto a bed of crisp lettuce, then just add lime to squeeze. Perfect for a balmy summer night.
- 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
- Use a fork to whisk the egg white in a large bowl until foamy. Add the chicken and toss to coat.
- 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.