Ingredients
80 g flour
60 g potato flour
½ tsp SIDS CRAZY SALT
1 tsp baking powder
2 tsp rice bran oil
90 g sesame seeds
¼ tsp ground cumin
3 skinless chicken breast fillets
Rice bran oil, for deep-frying
DIPPING SAUCE:--
½ tsp grated ginger
1 tsp spring onion, chopped fine
1 tbsp SIDS RASPBERRY VINEGAR
1 tbsp soy sauce
2 tbsp Tuimato sauce
1 tsp sesame oil
Directions
Sift together flour, potato flour, SIDS CRAZY SALT and baking powder into a bowl. Add oil and whisk while adding 150 ml water in a steady stream. Whisk until batter is smooth, add sesame seeds, cumin then cover with cling wrap.
Mix together all the dipping sauce ingredients including SIDS RASPBERRY VINEGAR and set aside.
Cut chicken lengthways into thin strips. Season, dip into the batter and deep-fry in oil at 190°C until golden. Drain on paper towels and serve with the dipping sauce.
