crispy five-spice chicken

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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

salt, pepper

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.

 

 

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