Salt & pepper chicken with thai dipping sauce

Method

• 1
  Use 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.
• 2
  Place the combined flour, salt, Chinese five spice and pepper in a large bowl.
• 3
  To make the Thai dipping sauce, whisk the lime juice, sugar, sweet chilli sauce and fish sauce in a small serving bowl.
• 4
  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.
• 5
  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.