Sunday, January 8, 2017

Cookbook Countdown #13: SV's Crispy 5spice chicken with crunchy vegetable noodles

I finally discovered that there are difference in results if you
use tapioca flour versus rice flour versus corn flour
Pretty tasty!
chicken fillet cut into strips, added to beaten egg white;
rice flour mixed with 5spice powder, salt and pepper
chopped garlic, red chili strips, carrots, red bell pepper,
Chinese broccoli and egg noodles
 New Wok by Sunil Vijayakar
Cookbook Countdown has a new website :
We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!


Kayte said...

Oh, I love the look of this one. You have it mounded up so gloriously!

Emily said...

Hi Kayte!
You always leave me the best comments ever! This was tasty, and the chicken was crispy cos I used 'rice flour' and not anything else! LOL!

Kayte said...

Good to know about the rice flour. I will get some and experiment. Thank you. :-)

TeaLady said...

This looks so good. So colorful. The chicken looks like tempura fried. Love adding the 5 spice to the flour.

kitchen flavours said...

I like rice flour for its crispiness it gives when fried. Your plate of noodles with the crispy chicken fillets looks so delicious!