Deep-Fried Chicken with Finger Lime Sauce

This recipe for fried chicken offers an exciting twist. It pairs golden, crispy chicken with a tangy finger lime sauce, a fusion of crunchy and zesty that will make it a hit at any dinner table or party.

Ingredients:

Chicken:

• 1 kg chicken thighs, cut into bite-sized pieces

• 2 cups buttermilk

• 1 cup plain flour

• 1 cup cornstarch

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp ground white pepper

• 1 tsp sea salt

• Vegetable oil, for deep-frying

Finger Lime Sauce:

• 4 finger limes, pearls scooped out

• 2 tbsp honey

• 2 tbsp lime juice

• 1 tbsp rice vinegar

• 1 tsp soy sauce

• 1 red chilli, finely chopped (optional)

• 1 clove garlic, finely grated

• 2 tbsp water

• 1 tsp cornstarch

Method:

1. Prepare the Chicken:

   • Place the chicken pieces in a large bowl and pour over the buttermilk. Cover and marinate in the refrigerator for at least 1 hour, or overnight for extra tenderness.

2. Make the Finger Lime Sauce:

   • Combine honey, lime juice, rice vinegar, soy sauce, chilli (if using), and grated garlic in a small saucepan.

   • Heat over medium-low heat, stirring until the honey dissolves.

   • Mix cornstarch with water to create a slurry, then stir it into the saucepan. Cook until the sauce thickens slightly.

   • Remove from heat and stir in the finger lime pearls. Set aside to cool.

3. Coat the Chicken:

   • In a large bowl, mix flour, cornstarch, garlic powder, smoked paprika, white pepper, and salt.

   • Remove the chicken pieces from the buttermilk, allowing excess to drip off, then dredge them in the flour mixture. Ensure each piece is well coated.

4. Fry the Chicken:

   • Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).

   • Fry the chicken in batches, being careful not to overcrowd the pot, until golden brown and crispy (about 6-8 minutes per batch).

   • Remove with a slotted spoon and drain on paper towels.

5. Serve:

   • Arrange the fried chicken on a serving platter and drizzle with the finger lime sauce, or serve the sauce on the side for dipping.

   • Garnish with extra finger lime pearls or chopped fresh herbs like coriander for a pop of colour and freshness.

Tips for Success:

• For an extra crispy coating, double-dip the chicken by repeating the buttermilk and flour steps.

• Adjust the chilli level in the sauce to suit your spice preference.

This recipe marries the indulgence of fried chicken with the refreshing tang of finger limes, offering a unique and memorable flavour experience.