Crisp Spiced Chicken

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 2 chicken breast fillets (about 400 g/14 oz in total)
  • 20 ml ( fl oz) fish sauce, approximately
  • 300 g (10½ oz/ cups) tapioca flour
  • vegetable oil, for deep-frying
  • 20 g ( oz) sumac


Cut each chicken breast widthways into 4 pieces and place between freezer film. Flatten with a meat mallet until 2–3 mm (1/16–⅛ inch) thick. Remove the freezer film and thinly slice the chicken with a sharp knife — it should tear apart and resemble coarse mince. Place in a bowl and add enough fish sauce to lightly coat. Add the flour and, using your fingers, toss until coated and separated into clumps, then place in a sieve and shake to remove excess flour.

Heat the oil in a large deep saucepan or deep-fryer to 180°C (350°F). Deep-fry the chicken, turning regularly with tongs or shaking the fryer basket, for 1 minute or until golden and crisp. Remove and drain on paper towel. While hot, toss in sumac. Serve immediately.