Crispy Spiced Thai Chicken

"Passport to Asia", is our theme for this week at I Heart Cooking Clubs (IHCC), where we are cooking from Donna Hay's recipes. I have chosen this simple dish Crispy Spiced Thai Chicken, which really is just so easy, that it was done in just minutes! 

There really isn't much preparation, aside from the chopping of the kaffir lime leaves, red chilli and the coriander leaves, and which takes just a couple of minutes. The chicken fillet is marinated with egg white, rice flour, the chopped herbs and sesame seeds. I have added in a pinch of salt to taste even though the recipe do not require it, as there is a dipping sauce that goes with the dish. But I prefer the chicken to be properly seasoned. The chicken fillet are fried with just a little oil on both sides until brown, about 4-5 minutes on each side, drain and serve on greens with the dipping sauce on the side.

A very tasty chicken dish, I prefer eating it without the dipping sauce, as it is tasty on its own. This is great for lunch or a light dinner, if you are eating alone, as it really is fuss-free and in less than half an hour, you would be enjoying your meal!

Crispy Spiced Thai Chicken
(source from donnahay.com)
3 chicken breast fillets, quartered
2 egg whites, 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 (I use shredded lettuce leaves)

dipping sauce :
3 tablespoons soy sauce
2 tablespoons lemon juice (I use lime juice)
1 tablespoon brown sugar

Combine the chicken, egg white, 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.

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.



To view what the others are making for this week's theme, drop by I Heart Cooking Clubs (IHCC). Want to join us? Find out more details from here.