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MasterChef All Stars


Ep 10: Chilli Popcorn Chicken

Chilli Popcorn Chicken

Serves: 4 entree
Preparation: 30 minutes
Cooking: 20 minutes 

Chilli popcorn chicken
500g skinless chicken thigh fillets
3/4 cup potato flour
Sea salt flakes, to season
2 teaspoons five-spice
Vegetable oil, for deep frying
4 tablespoons finely chopped lemon grass
4 tablespoons finely chopped red chilli
5 cloves garlic, finely chopped
2 teaspoon finely grated ginger
2 tablespoon oyster sauce
2 tablespoon fish sauce
4 tablespoons caster sugar

2 tablespoons fish sauce
60ml water
Juice of ½ lime
2 teaspoons mirin

Lime mayonnaise
2 egg yolks
2 teaspoon Dijon mustard
150ml grapeseed
2 teaspoon grated lime zest
3-4 teaspoons lime juice
Sea salt flakes, to season 

Shredded iceberg lettuce, to serve
Coriander leaves, to serve
Mint leaves, to serve
Chopped salted, roasted peanuts, to serve 

1 Cut the chicken thigh into 5cm pieces and pat dry with paper towel. Combine flour, five spice and salt on a plate then coat chicken evenly in spiced flour mixture. Heat oil in a deep fryer to 180°C and deep fry the chicken in batches for about 5 minutes until golden and cooked through.

2 Heat wok over high heat until hot, add 1 tablespoon vegetable oil then add lemongrass, chilli, garlic and ginger and stir-fry for 30-60 seconds until aromatic. Add oyster sauce, fish sauce and sugar, then add the chicken and stir-fry 1-2 minutes until thick and sticky.

3 For the dressing; combine all the ingredients in a bowl.

4 For the mayonnaise; whisk the egg yolks and mustard together in a bowl, slowly add the oil, whisking constantly until the mayonnaise is thick. Stir in the lime zest, lime juice and season with salt.

5 To serve; pile lettuce, coriander and mint onto serving plate, top with chicken. Spoon over the dressing, sprinkle over the peanuts and serve with lime mayonnaise.