Ingredients
-
500
-
4
-
1
-
1/2
-
1/2
-
2
-
1
-
2
-
1/4
-
1/4
-
2
-
1
-
-
1
-
3 - 4
Directions
Fried Chicken (Szechuan Style), I have been cooking this for years and usually serve with fried rice It is important that you have everything measured out and ready to go
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Steps
|
1
Done
|
Cut Chicken Into Bite Size Pieces and Put to One Side. |
|
2
Done
|
Mix Cornflour, Five Spice Powder and Salt Together and Put to One Side. |
|
3
Done
|
Heat Up Your Oil. |
|
4
Done
|
Mix Stock, Sugar, Vinegar, Dry Sherry, Five Spice Powder and Pepper in a Jug or Bowl. |
|
5
Done
|
in a Small Bowl/Container Mix the Second Lot of Cornflour and the Water. |
|
6
Done
|
Coat Chicken With the Cornflour Salt Mix (we Do It in 2 or 3 Batches For If Left For Any Length of Time the Chicken Will Stick Together and Be Awkward to Handle). |
|
7
Done
|
Deep Fry in Batches and Then Drain on Paper Towel and Then Transfer to an Oven Proof Dish and Keep Warm in a Low Heat Oven. |
|
8
Done
|
When All Chicken Is Cooked Keep Warm to One Side. |
|
9
Done
|
Heat Tablespoon Oil in a Wok or Large Frypan/Skillet and Add Chillies, Garlic and Ginger and Stir Fry For Minute or Until Fragrant. |
|
10
Done
|
Add Stock Mix and Bring to the Boil and Then Add Cornflour Water Mix and Stir Until Thickened. |
|
11
Done
|
Put Cooked Chicken Into the Sauce and Stir to Coat and Fully Heat Through. |
|
12
Done
|
Serve With Rice or We Prefer Fried Rice. |
