Crispy Green Chilly Chicken with Coconut Rice

1.In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.

2.Gradually add cold water to the dry ingredients while whisking until you achieve a smooth batter. It should be thick enough to coat the chicken pieces.

3.Fold in the finely chopped green chilies and chopped cilantro into the batter.

4.Heat vegetable oil in a deep pan or fryer over medium-high heat (about 350°F or 175°C).

5.Dip each piece of chicken into the batter, allowing excess to drip off, then carefully place them into the hot oil. Fry in batches to avoid overcrowding.

6.Fry the chicken for about 6-8 minutes or until golden brown and crispy, turning occasionally. Use a slotted spoon to remove the chicken and drain on paper towels.

7.While the chicken is frying, rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.

8.In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat.

9.Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and has absorbed the liquid. Fluff with a fork before serving.

10.To serve, place a generous scoop of coconut rice on a plate and top with the crispy green chilly chicken. Garnish with additional chopped cilantro if desired and serve with lime wedges on the side.