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Chilli Popcorn Chicken
Recipe by Dani Venn
- Steps
- Ingredients
Steps
- 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.
- 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.
- For the dressing; combine all the ingredients in a bowl.
- 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.
- 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.
Notes
Preparation: 30 minutes Cooking: 20 minutes
