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Salt & pepper chicken with thai dipping sauce
Salt & pepper chicken with thai dipping sauce
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Salt and pepper chicken on crisp lettuce, squeeze of lime, paired with chilled wine on a summer night.
Ingredients:
  • 2 large (about 700g) chicken breast fillets
  • 2 egg whites
  • 90g (1/2 cup) rice flour
  • 75g (1/2 cup) plain flour
  • 7.20 gm sea salt flakes
  • 3 tsp Chinese five-spice
  • 3 tsp freshly ground black pepper
  • Rice bran oil, to deep-fry
  • Shredded iceberg lettuce, to serve
  • Shallot curls (optional), to serve
  • Fresh red chilli (optional), seeded, thinly sliced, to serve
  • 60ml (1/4 cup) fresh lime juice
  • 24.00 gm brown sugar
  • 44.00 gm sweet chilli sauce
  • 24.40 gm fish sauce
Instructions:
  • Thinly slice the chicken at a 45-degree angle. Whisk the egg white until foamy, then coat the chicken slices by tossing in the mixture.
  • In a large bowl, combine the flour, salt, Chinese five spice, and pepper.
  • Combine lime juice, sugar, sweet chili sauce, and fish sauce in a small serving bowl, whisking until well mixed to create the Thai dipping sauce.
  • In a large saucepan over medium-high heat, heat the oil to 180°C (when the oil is ready, a cube of bread will turn golden brown in 15 seconds). Coat one-quarter of the chicken in the flour mixture, shaking off excess. Add to the oil one at a time and cook for 2-3 minutes until light golden and cooked through. Transfer to a plate lined with paper towels. Repeat this process with the remaining chicken and flour mixture, reheating the oil between batches.
  • On a serving platter, elegantly layer the lettuce and chicken. If desired, sprinkle with shallot and chili for an extra kick. Serve alongside the delicious Thai dipping sauce.

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