Thursday, June 21, 2012

Allergy free Thai salt and pepper chicken recipe

  • 700g chicken breast fillets
  • 2 tsp Orgran No Egg whisked with 60mls water until thick
  • ½ cup cornflour
  • ½ cup Orgran all purpose flour
  • 3 tsp sea salt
  • 3 tsp Chinese five spice
  • 1 ½ tsp freshly ground black pepper
  • 1 ½ tsp ground white pepper
  • Olive oil, to cover a wok’s base roughly ½ cm deep
  • 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 ½ tbs brown sugar
  • 2 tbs sweet chilli sauce
  • 1 tbs fish sauce or 1 tsp salt

  • To make the Thai dipping sauce, whisk the lime juice, sugar, sweet chilli sauce and fish sauce in a small serving bowl.
  • Use a sharp knife at a 45-degree angle to cut the chicken crossways into 5mm-thick slices.
  • Combine the flour, salt, Chinese five spice and pepper in a large bowl.
  • Add the chicken to the No Egg mixture and toss to coat.
  • Heat the frying oil to 180°C in a large wok over medium-high heat.
  • Add one-quarter of the chicken to the flour mixture and toss to coat. Shake off excess.
  • Drop the chicken into the oil, one piece at a time, and cook until the underside is light golden and cooked.
  • Turn the chicken and cook the other side.
  • Transfer the fried chicken to a plate lined with paper towel.
  • Repeat, in batches, with the remaining chicken and flour mixture.
  • Serve sprinkled with shallot and chilli, if desired.
  • Serve with the Thai dipping sauce and a side of rice or bread.

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