This is a dish to stimulate your taste buds! Crunchy Salt and Pepper chicken served on a bed of lettuce, with red chillies, and a piquant Chilli Dipping sauce. Delicious!
- 8 skinned and boned chicken thighs
- 2 egg whites
- 75g corn flour
- 75g plain flour
- 3 tsp sea salt flakes
- 3 tsp Chinese five spice
- 1 tsp garlic powder
- 3 tsp freshly ground black pepper
- Lettuce leaves, spring onions, and sliced red chillies for serving.
- 250ml ground nut oil for frying.
The Dipping Sauce
- juice of 2 limes
- 1½ tbsp runny honey
- 2 tbsp sweet chilli sauce
- 1 tbsp fish sauce
Cut the chicken crossways into 5mm-thick slices.
Whisk the egg whites in a large bowl until foamy, and starting to thicken a little.
Add the chicken and toss to coat the pieces all over.
Mix the corn flour, plain flour, salt, Chinese five spice, black pepper in a large bowl.
Make the chilli dipping sauce, by mixing the lime juice, honey, 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, one piece at a time, and cook for 2-3 minutes or until light golden and cooked through.
Transfer to a plate lined with paper towel.
Carry on 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 and scatter the sliced spring onion and red chilli on top.
Serve with the chilli dipping sauce.