Photography: Chris Court, Recipe and styling: Donna Hay
This recipe is from Donna’s new book, Sunshine, Lemons and Sea Salt.
Donna: I like to start preparing this dangerously good fried chicken the night before, so all that’s left to do after a perfect beach day is a quick coating and cook up!
Ingredients
Method
Place the peppercorns in a small frying pan over medium heat and toast for 2–3 minutes or until fragrant. Place the peppercorns and chilli powder in a small food processor and process until very finely chopped. Remove ½ teaspoon of the peppercorn mix and set aside.
Add the garlic and ginger to the food processor and process until chopped. Add the sugar, soy, vinegar and ¼ cup (60ml) water and process to combine.
Place the chicken in a large non-reactive bowl, add the peppercorn mixture and mix to combine. Cover and allow to marinate in the fridge for 6Â hours or overnight.
Fill a large saucepan with 6cm of oil and place it over medium heat until the temperature reaches 175°C on a deep-frying thermometer.
While the oil is heating, combine the rice flour and baking powder. Add to the chicken and mix to combine, adding enough extra water to create a thick batter. In batches, deep-fry the chicken for 7 minutes or until golden and cooked through. Drain on absorbent kitchen paper.
To make the lime mayo, combine the mayonnaise and lime juice
Place the chicken onto a serving platter. Combine the salt and reserved peppercorn mix and sprinkle over. Serve with the lime mayo, coriander, lime wedges and chilli.
