Salt and Pepper Chicken with Chilli Dipping Sauce

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    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!




The Chicken

  • 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


  1. Cut the chicken crossways into 5mm-thick slices.

  2. Whisk the egg whites in a large bowl until foamy, and starting to thicken a little.

  3. Add the chicken and toss to coat the pieces all over.

  4. Mix the corn flour, plain flour, salt, Chinese five spice, black pepper  in a large bowl.

  5. Make the chilli dipping sauce, by mixing  the lime juice, honey, sweet chilli sauce and fish sauce in a small serving bowl.

  6. 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).

  7. Add one-quarter of the chicken to the flour mixture and toss to coat. Shake off excess.

  8. Add to the oil, one piece at a time, and cook for 2-3 minutes or until light golden and cooked through.

  9. Transfer to a plate lined with paper towel.

  10. Carry on batches, with the remaining chicken and flour mixture, reheating the oil between batches.

  11. Arrange the lettuce on a serving platter and top with the chicken and scatter the sliced spring onion and red chilli on top.

  12. Serve with the chilli dipping sauce.

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