Allergy free Thai salt and pepper chicken recipe

Ingredients

• 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

Method

• 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.