Ingredients

vegetable oil for deep-frying

3 egg whites

2 teaspoons Vegeta Chicken Stock Powder

50g sweet rice flour, plus extra for dusting chicken (see note)

50g potato starch

50g plain flour

1 teaspoon bicarbonate of soda

½ teaspoon Chinese five spice

2 teaspoons ground white pepper

700g free range chicken thigh fillets, cut into 4 slices

1 tablespoon toasted sesame seeds

2 teaspoons black sesame seeds

2 spring onions, sliced finely

GOCHUJANG CHILLI SAUCE

¼ cup gochujang (Korean chilli paste)

1 clove garlic, grated finely

1 teaspoon finely grated ginger

2 tablespoons brown sugar

1 ½ teaspoons dark soy

1 ½ tablespoons lemon juice

1 teaspoon fish sauce

2 teaspoons sesame oil

We used

Vegeta Chicken Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons40 min

• 1 Add the oil to a 5cm depth in a large pot and heat to 170C.
• 2 For the CHILLI SAUCE, add all the ingredients to a saucepan and simmer for 1-2 minutes, until the sauce thickens slightly. Pour into a serving bowl.
• 3 Whisk the egg whites in a large bowl until foaming. Whisk in 200 millilitres of iced water; sift in Vegeta Chicken Stock Powder , rice flour, potato starch, plain flour, soda, ground pepper, Chinese five spice and and mix with chopsticks until roughly combined, leaving it slightly lumpy.
• 4 Dust chicken pieces in extra rice flour and add to the batter; fold until well coated
• 5 Fry chicken in batches for 6 minutes each. Drain on paper towel and set aside, keeping the batches separate.
• 6 Once the chicken has all been cooked, fry again for another 3-4 minutes, starting with the first batch you cooked, until deeply golden. Drain again and transfer to a warm plate.
• 7 Sprinkle with sesame seeds and spring onion, serve immediately with the chilli sauce.