Recipes of Chilli Popcorn Chicken

Serves: 4 entree

Ingredients

Chilli popcorn chicken

• 500gskinless chicken thigh fillets
• 3/4 cup potato flour
• Sea salt flakes, to season
• 2 teaspoons five-spice
• Vegetable oil, for deep frying
• 4 tablespoons finely chopped lemon grass
• 4 tablespoons finely chopped red chilli
• 5 cloves garlic, finely chopped
• 2 teaspoon finely grated ginger
• 2 tablespoon oyster sauce
• 2 tablespoon fish sauce
• 4 tablespoons caster sugar

Dressing

• 2 tablespoons fish sauce
• 60ml water
• Juice of ½ lime
• 2 teaspoons mirin

Lime mayonnaise

• 2 egg yolks
• 2 teaspoon Dijon mustard
• 150ml grapeseed
• 2 teaspoon grated lime zest
• 3-4 teaspoons lime juice
• Sea salt flakes, to season

To Serve

• Shredded iceberg lettuce
• Coriander leaves
• Mint leaves
• Chopped salted, roasted peanuts

Method

Preparation: 30 minutes
Cooking: 20 minutes

1. Cut the chicken thigh into 5cm pieces and pat dry with paper towel. Combine flour, five spice and salt on a plate then coat chicken evenly in spiced flour mixture. Heat oil in a deep fryer to 180°C and deep fry the chicken in batches for about 5 minutes until golden and cooked through.

2. Heat wok over high heat until hot, add 1 tablespoon vegetable oil then add lemongrass, chilli, garlic and ginger and stir-fry for 30-60 seconds until aromatic. Add oyster sauce, fish sauce and sugar, then add the chicken and stir-fry 1-2 minutes until thick and sticky.

3. For the dressing; combine all the ingredients in a bowl.

4. For the mayonnaise; whisk the egg yolks and mustard together in a bowl, slowly add the oil, whisking constantly until the mayonnaise is thick. Stir in the lime zest, lime juice and season with salt.

5. To serve; pile lettuce, coriander and mint onto serving plate, top with chicken. Spoon over the dressing, sprinkle over the peanuts and serve with lime mayonnaise.