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Spiced fried chicken

  • 18/06/2018
  • Easy
  • 4
  • 40 min


  • 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


  1. 1.
    Add the oil to a 5cm depth in a large pot and heat to 170C.
  2. 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. 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. 4.
    Dust chicken pieces in extra rice flour and add to the batter; fold until well coated
  5. 5.
    Fry chicken in batches for 6 minutes each. Drain on paper towel and set aside, keeping the batches separate.
  6. 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. 7.
    Sprinkle with sesame seeds and spring onion, serve immediately with the chilli sauce.


Sweet rice flour also called glutinous rice flour is available from Asian food stores.