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

 

  1. 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.
  2. 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.

 

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