recipes

crispy spiced thai chicken

• 3 chicken breast fillets, quartered
• 2 eggwhites, lightly beaten
• 2 tablespoons fine rice flour
• 2 red chillies, chopped
• 3 tablespoons chopped coriander (cilantro) leaves
• 4 kaffir lime leaves, shredded
• 3 tablespoons sesame seeds
• 2-3 tablespoons peanut oil
• watercress sprigs, to serve

dipping sauce

• 3 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar

Combine the chicken, eggwhite, rice flour, chilli, coriander, lime leaves and sesame seeds in a bowl. Heat a frying pan over medium heat. Add the oil and cook the chicken for 3 minutes on each side or until golden and cooked through. Drain on absorbent paper.
    To make the dipping sauce, place the soy, lemon juice and sugar in a bowl and mix to combine. Serve the chicken on some watercress with dipping sauce on the side. Serves 4.