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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
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

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.

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