Fried Chicken with Spring Onion Dressing
Cook Time 25 minutes
4 chicken thighs, skin on
½ cup potato flour, or cornflour
About 1L of canola oil, for deep frying
2 cups shredded iceberg lettuce, to serve
Spring onion dressing
3 tbsp. rice vinegar
2 tbsp. caster sugar
2 tbsp. soy sauce
3 large spring onions, finely chopped
1 tbsp. toasted sesame seeds
1 tsp. sesame oil
1 clove garlic, minced
½ tsp. grated ginger
Lightly coat the chicken in the potato flour and set aside, uncovered for about 5 minutes. Heat the oil in a deep frying pan to 180C, and shallow fry the chicken thighs, two at a time for about 3 minutes on each side until golden brown and cooked through. Keep the chicken warm on a wire rack in a low oven while you cook the remaining chicken. Allow to rest.
For the dressing, mix together all the ingredients.
Slice the chicken into 2cm slices and place it on the shredded lettuce. Pour over the dressing and serve immediately.