Ingredients
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1
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
2
-
2
-
1
-
-
-
-
-
Directions
Five-Spice Chicken, This just can’t get any easier and delicious. Serve with some rice and fried greens and dinner will be something to rave about., This is a recipe with huge potential the flavours are great, I upped the amount to about +1.5lbs of boneless chicken breast meat. Think the chicken as is would also be good with a dipping sauce (great appy) or some sauce to pour over as a main. The flavours on the chicken were nothing less than fantastic but we could not follow your cooking instructions for the chicken – yes we did it in a wok with peanut oil but DH cooked in batches till he thought it was right for the 850g of meat we had it took 25 minutes and oh very important flour just before you are going to fry (I floured and DH cooked). Thank You daisygrl64 for a great recipe, made for team mate in Recipe Swap 28 Aussie Forum.
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Steps
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1
Done
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In a Large Bowl Mix Together 2 Tablespoons of Peanut Oil, Soy Sauce, Brandy, Five-Spice Powder, Sugar, Ginger Root, Onions and Garlic. |
|
2
Done
|
Add Chicken Pieces and Coat Evenly. |
|
3
Done
|
Let Stand For 1 Hour. |
|
4
Done
|
After 1 Hour Add in Beaten Egg. |
|
5
Done
|
Put Cornstrach in a Plate or Bowl, Dip Each Chicken Piece in Cornstrach and Coat Evenly. |
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6
Done
|
in a Wok Heat Remaining Oil Over Medium Heat. |
|
7
Done
|
Add Chicken and Deep Fry For 4 Minutes. |
|
8
Done
|
Increase Heat and Deep Fry For 2 Minutes Until Nice and Golden. |
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9
Done
|
Using a Slotted Spoon Remove Chicken and Drain on Paper Towel. |
