Double-spiced Fried Chicken

Marinate Chicken

1. Place peppercorns in small frying pan over medium heat and toast for 2 to 3 minutes or until fragrant. Place peppercorns and chili powder in small food processor and process until very finely chopped. Remove ½ teaspoon of peppercorn mix and set aside.
2. Add garlic and ginger to food processor and process until chopped. Add sugar, soy, vinegar and ¼ cup water and process to combine.
3. Place chicken in large non-reactive bowl made from glass or stainless steel, add peppercorn mixture and mix to combine. Cover and allow to marinate in fridge for 6 hours or overnight.

Fry Chicken

1. Fill large saucepan with 2½” of oil and place over medium heat until temperature reaches 347°F on deep-frying thermometer.
2. While oil is heating, combine rice flour and baking powder. Add to chicken and mix to combine, adding enough extra water to create thick batter.
3. In batches, deep-fry chicken for 7 minutes or until golden and cooked through. Drain on absorbent kitchen paper.

Make Lime Mayo

1. To make the Lime Mayo, combine the mayonnaise and lime juice.

Serve

1. Place chicken onto serving platter. Combine salt and reserved peppercorn mix and sprinkle over. Serve with Lime Mayo, cilantro, lime wedges and chili.