Crispy Lemon Chili Chicken

• 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

1. 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.
2. 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).
3. 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.
4. 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.

rice flour, baking powder, baking soda, chili pepper, lemon juice, oil, chicken thighs, stirfry, rice wine

Taken from recipes-plus.com/api/v2.0/recipes/32624 (may not work)