Name: Crispy skin chicken with asian herb salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Chilli sauce; 1 cup (220g) caster sugar; 2/3 cup (165ml) white vinegar; 5 large red chillis, seeded, sliced; 2 clove garlic, peeled, crushed; 1/3 cup water; 2 kaffir lime leaves, shredded; 1 teaspoon salt; Herb salad; 1 tablespoon thai basil leaves; 2 tablespoon coriander leaves; 2 tablespoon mint leaves; 2 tablespoon snow pea sprouts; 600 gram chicken thigh fillets, boned, with skin on; 1 cup rice flour; vegetable oil, to deep-fry; steamed rice, lime wedges, to serve

Ingredients

Chilli sauce

1 cup (220g) caster sugar

2/3 cup (165ml) white vinegar

5 large red chillis, seeded, sliced

2 clove garlic, peeled, crushed

1/3 cup water

2 kaffir lime leaves, shredded

1 teaspoon salt

Herb salad

1 tablespoon thai basil leaves

2 tablespoon coriander leaves

2 tablespoon mint leaves

2 tablespoon snow pea sprouts

600 gram chicken thigh fillets, boned, with skin on

1 cup rice flour

vegetable oil, to deep-fry

steamed rice, lime wedges, to serve

Method

1.To make the sauce, place the sugar, vinegar, chilli, garlic and water into a small pot over medium heat. Stir until the sugar has dissolved. Simmer for 6-8 minutes or until the sauce has thickened and is syrupy. Set aside to cool, then stir in kaffir lime leaves and salt.

2.Cut each thigh fillet into four pieces. Place in a bowl with the flour and toss to coat.

3.Fill a wok or saucepan with vegetable oil to a depth of about 5cm and heat to 180°C.

4.Fry the chicken pieces in batches for about four to five minutes or until golden. Drain on paper towel.

5.To make herb salad, combine ingredients in a bowl.

6.Transfer the chicken to a large plate and drizzle with chilli sauce. Top with herb salad, and serve with steamed rice and lime wedges.

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Ingredients

Method

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