Crispy Lemon Chili Chicken - cooking recipe

Ingredients

1 cup rice flour, plus additional, for dusting
1 tsp baking powder
1/4 tsp baking soda
1 None chili pepper, seeded and finely chopped
1/4 cup lemon juice
1 tbsp oil, plus additional, for deep-frying
1 2/3 lbs boneless skinless chicken thighs
12 oz fresh stir-fry vegetable mix
2 tbsp shao shing rice wine

Preparation

Combine rice flour, baking powder, baking soda and chili pepper in a large bowl. Season to taste. Gradually add lemon juice and 1/4 cup cold water, stirring until smooth.
Heat enough oil to deep-fry in a large saucepan on medium heat (a small droplet of batter sizzles as soon as it is added).
Dust chicken in additional rice flour, shaking off excess. Working in 2 batches, dip chicken into batter, wiping off excess. Lower into oil and cook for 5-6 mins, turning, until golden and crisp. Drain on paper towels. Season and slice.
Heat 1 tbsp oil in a large wok on high heat. Stir-fry vegetables for 1-2 mins. Add wine and stir-fry for 1-2 mins, until just tender. Serve with chicken.