Donna Hay’s Crispy Spiced Thai Chicken Recipe

Serve this spicy chicken with an easy-to-make dipping sauce and a bed of watercress as a light dinner or lunch.

3 skinless, boneless chicken breasts, quartered
2 egg whites, lightly beaten
3 tbsp fine rice flour
2 red chilies, seeded and finely chopped
3 tbsp chopped coriander (cilantro) leaves
4 kaffir lime leaves, shredded (available at Asian groceries or in Chinatown)
3 tbsp sesame seeds
2 to 3 tbsp peanut oil
Watercress sprigs (for serving)

Dipping Sauce
3 tbsp soy sauce
2 tbsp lemon juice
1 tbsp brown sugar


Step 1: Combine chicken, egg whites, rice flour, chilies, coriander, lime leaves and sesame seeds in a bowl.

Step 2: Heat a frying pan over medium heat. Add the oil and cook chicken for 3 minutes on each side, or until golden and cooked through. Drain on paper towels.

Step 3: To make the dipping sauce, mix the soy sauce, lemon juice and sugar in bowl.

Step 4: Serve the chicken on a bed of watercress with dipping sauce on the side.

Mark Burstyn