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Salt & pepper chicken with thai dipping sauce

  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings


  • 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


  • 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.

Source: taste.com.au


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