That’s a wrap

1 iceberg lettuce

1 capsicum, seeds removed, sliced

2 spring onions, sliced

1 cup mung bean sprouts

4-6 chicken thighs

1 cup maize cornflour

1 teaspoon salt

2 free range eggs

½ cup cold water

1 cup vegetable oil

1 tablespoon tomato sauce

1 tablespoon brown sugar

200g long grain white rice

300g Hoisin sauce

A pinch of black sesame seeds

A dollop of sweet chilli sauce

Fresh lime wedges

Cut chicken into small pieces. Mix cornflour, salt and egg together. Whisk together with ½ cup cold water until all the lumps have been dissolved.

Heat a frying pan with vegetable oil on a medium to high heat. Dip chicken pieces into cornflour and egg mix. Fry a few pieces at a time in the hot oil. Cook pieces for 2-3 minutes until crispy and golden. Drain pieces on clean, dry kitchen paper. Repeat, cooking all the pieces of chicken.

Cook the rice while chicken is cooking, in boiling water for 10-12 minutes until tender.

Remove the oil from the frying pan. Add the hoisin sauce, tomato sauce and brown sugar. Heat through until sauce is bubbling. Place the chicken pieces back into the pan and toss to combine.

Break the lettuce apart and remove the whole outer leaves. Refresh in ice-cold water.

Serve the lettuce cups filled with rice, chicken pieces, sliced peppers, spring onions and mung bean sprouts. Accompany with sweet chilli sauce and limes.

— Courtesy of