Pile crunchy salt and pepper chicken onto a bed of crisp lettuce, then just add lime to squeeze, chilled wine and a balmy 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
- 3 teaspoons sea salt flakes
- 3 teaspoons Chinese five spice
- 3 teaspoons 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
Thai dipping sauce
- 60ml (1/4 cup) fresh lime juice
- 1 1/2 tablespoons brown sugar
- 2 tablespoons sweet chilli sauce
- 1 tablespoon fish sauce
Method
- Step 1Use a sharp knife at a 45-degree angle to cut the chicken crossways into 5mm-thick slices. Use a fork to whisk the egg white in a large bowl until foamy. Add the chicken and toss to coat.
- Step 2Place the combined flour, salt, Chinese five spice and pepper in a large bowl.
- Step 3To make the Thai dipping sauce, whisk the lime juice, sugar, sweet chilli sauce and fish sauce in a small serving bowl.
- Step 4Heat 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.
- Step 5Arrange the lettuce on a serving platter and top with the chicken. Sprinkle with shallot and chilli, if desired. Serve with the Thai dipping sauce.
- Low carb
Nutrition
2400 kj
Energy
25g
Fat Total
3g
Saturated Fat
2.5g
Fibre
45g
Protein
43g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Michelle Southan
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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