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Crispy Szechuan-Style Fried Chicken Recipe

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Ingredients

Adjust Servings:
500 g chicken breasts (cut into bite size pieces)
4 tablespoons cornflour
1 teaspoon salt
1/2 teaspoon five-spice powder
1/2 cup chicken stock
2 teaspoons sugar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
1 teaspoon vinegar
2 teaspoons chinese wine or 2 teaspoons dry sherry
1/4 teaspoon five-spice powder (extra)
1/4 teaspoon ground black pepper
2 teaspoons cornflour
1 tablespoon cold water
1/2 cup oil (for frying)

Nutritional information

392.8
Calories
245 g
Calories From Fat
27.2 g
Total Fat
4.8 g
Saturated Fat
53.9 mg
Cholesterol
648.6 mg
Sodium
17.8 g
Carbs
2.5 g
Dietary Fiber
8 g
Sugars
21 g
Protein
260g
Serving Size

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Crispy Szechuan-Style Fried Chicken Recipe

Features:
    Cuisine:

    ZWT6: Delicious and full of flavor!! Can't wait to make again!

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Szechwan Fried Chicken, I first cooked this Charmaine Solomon recipe a few years ago and thought it wa sgreat I then went on holiday to Singapore and had this dish in a restaurant there and was amazed at how close this recipe is to the restaurant version Lots of ingredients (as with most good Asian food) but don’t be put off, it really is worth the effort , ZWT6: Delicious and full of flavor!! Can’t wait to make again!, This is indeed worth the effort and tastes like many a chicken dish I have eated when I lived in Hong Kong, so quite authentic! I cut this back to serve two and served it with egg noddles instead of rice, real street food memories from Hong Kong and Singapore My glaze was quite loose and did not coat all the chicken, but I served the excess sauce from the pan on to the plated chicken Made for ZWT#6 and the Asia leg for the Cheese and Whine Team Merci, FT:-)


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    Steps

    1
    Done

    Mix Chicken Together With the Cornflour(4 Tbsp), Salt and Five Spice Powder (1/2 Tsp), Toss Then Dust Offexcess Cornflour.

    2
    Done

    Mix Stock, Sugar, Soy, Sesame Oil, Vinegar, Wine, Five Spice and Pepper Together.

    3
    Done

    in a Small Bowl Mix Cornflour (2 Tsp) and Cold Water.

    4
    Done

    Heat Oil in a Wok and When Very Hot Add Chicken Pieces, a Third at a Time and Fry on a High Heat, Tossing the Chicken to Brown All Over.

    5
    Done

    as Each Batch Is Fried Drain on Absorbent Paper and Let Oil Return to a High Heat Before Adding Next Batch.

    6
    Done

    When Chicken Has Been Fried Pour Off All but 2 Tbsp of the Oil.

    7
    Done

    Add Chillies, Garlic and Ginger and Fry Until Garlic and Ginger Are Golden and Chillies Are Dark.

    8
    Done

    Add Spring Onions and Toss For a Few Seconds, Then Add Stock and Bring to the Boil.

    9
    Done

    Stir the Cornflour and Water Mixture Again to Mix Smoothly and Add to the Pan, Stirring Constantly Until It Boils and Thickens.

    10
    Done

    Add Chicken and Toss to Heat Through.

    11
    Done

    Serve Immediately With White Rice.

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    Vienna Chambers

    Taco enthusiast crafting unique and flavorful fillings for her dishes.

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