Deep Fried Chicken with Sweet Chilli Sauce
This dish is a combination of asian flavours and cooking techniques. The simple batter of mixed flours produces lighter results than the western method of battering in flour, egg and breadcrumbs.

Serves 4

Ingredients
3 x chicken breasts

Marinade:
1 lime, juice and zest of
2 cloves garlic
2cm / 1 thumb ginger
1 chilli
85ml / 3fl oz dark soy sauce
85ml / 3fl oz shaosing or sweet white wine
1 Tblsp brown sugar

140g / 5oz plain flour
55g / 2 oz corn or rice flour
170g / 6oz rice (brown or white)
Sweet chilli sauce to serve

Mise-en-Place:
Marinade the chicken:
Zest and juice the lime, chop the garlic, ginger and chilli
Mix all the marinade ingredients together
Slice the chicken into strips then toss through the marinade
Leave for at least half an hour (or preferably overnight)

Wash the rice to remove excess starch
Preheat your fat fryer or if you don't have a fat fryer:
Prepare a deep saucepan for frying. Fill one third with vegetable oil, place over a low to medium heat at least 15 minutes in advance of cooking

Prepare a roasting tray lined with kitchen towel / paper to drain the fried chicken
Mix the flours together

Method:
Cook the rice:
Place the rice in a saucepan of lightly salted water . Bring to the boil, cook the rice for 10 minutes.
The rice is cooked when it is soft 'al dente' yet still maintains enough texture and bite to taste each grain of rice when you take a mouthful.
Drain when done, keep warm

Fry the chicken:
Remove the chicken from the marinade
Roll the chicken through the flour
Gently lower into the fat fryer (or prepared saucepan)
Deep fry for 3-4 minutes
To test if the chicken is cooked slice the largest piece in half. The flesh should be white, if it is still slightly translucent and pink it needs to be cooked for longer.
When cooked remove the chicken from the oil, place on the prepared paper towel. Sprinkle a little salt over the chicken.
Serve with the rice and sweet chilli sauce

Presentation:
Pour a little sweet chilli sauce over a plate
Wet a mould with hot water.
Pack the rice into the mould, upend the mould, off-centre on the plate
Arrange the chicken on top of the rice
Serve with a wedge of lime and if you wish, a small bowl of the sweet chilli sauce

Chef Warning: Deep fat frying can cause havoc in a domestic kitchen! Please be careful at all times and for those of you who are accident prone please keep a fire blanket close to hand.
If you really are glutton for punishment and a fire should start, calmly place the fire blanket over the flames, step back and wait 5 minutes before moving the blanket. DO NOT throw water over an oil blaze, you'll just burn the house down and have to put up with me laughing at you for being a complete chump.