Crispy Lemon Chili Chicken

1. 1

   Combine rice flour, baking powder, baking soda and chili pepper in a large bowl. Season to taste. Gradually add lemon juice and 1/4 cup cold water, stirring until smooth.

2. 2

   Heat enough oil to deep-fry in a large saucepan on medium heat (a small droplet of batter sizzles as soon as it is added).

3. 3

   Dust chicken in additional rice flour, shaking off excess. Working in 2 batches, dip chicken into batter, wiping off excess. Lower into oil and cook for 5-6 mins, turning, until golden and crisp. Drain on paper towels. Season and slice.

4. 4

   Heat 1 tbsp oil in a large wok on high heat. Stir-fry vegetables for 1-2 mins. Add wine and stir-fry for 1-2 mins, until just tender. Serve with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.