Name: Crispy lemon chilli chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup rice flour, plus extra for dusting; 1 teaspoon baking powder; 1/4 teaspoon bicarbonate of soda; 1 chilli, seeded, finely chopped; 1 1/4 cup chilled water; 1/4 cup lemon juice; oil, for deep-frying, plus 1 tablespoon extra; 750 gram skinless chicken thigh fillets; 350 gram fresh stir-fry vegetable mix; 2 tablespoon shao hsing cooking wine

Crispy lemon chilli chicken

Serves 4

Prep

25M

Cook

15M

Total

40M

Skip to Recipe

Ingredients

1 cup rice flour, plus extra for dusting

1 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

1 chilli, seeded, finely chopped

1 1/4 cup chilled water

1/4 cup lemon juice

oil, for deep-frying, plus 1 tablespoon extra

750 gram skinless chicken thigh fillets

350 gram fresh stir-fry vegetable mix

2 tablespoon shao hsing cooking wine

Method

1.In a bowl, combine rice flour, baking powder, bicarbonate of soda and chilli. Season to taste. Gradually add water and juice, stirring until smooth.

2.Heat enough oil to deep-fry in a large saucepan on medium, until a small droplet of batter sizzles as soon as it is added.

3.Dust chicken in extra flour, shaking off excess. Working in two batches, dip chicken into batter, wiping off excess. Lower into oil and cook 5-6 minutes turning, until golden and crisp. Drain on paper towel. Season.

4.Heat extra oil in a large wok on high. Stir-fry vegetables 1-2 minutes. Add wine and stir-fry 1-2 minutes, until just tender. Slice chicken. Serve with vegetables.

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