crispy five-spice chicken
Tender stripes of chicken fillet with a delicately spiced rice flour coating makes a perfect meal served with rice and broccoli.
2 tbsp olive oil
4 skinless chicken breast fillets, cut into stips
2 egg whites, lightly beaten
1 cup rice flour
2 tbsp five-spice powder
Heat the olive oil in a frying pan. Dip the chicken strips into the egg white. Combine the rice flour and five-spice powder in a shallow dish and season. Add the chicken strips to the flour mixture and toss a coat. Fry the chicken for 5-7 minutes until crisp and golden.