Ingredients
-
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)
-
2 teaspoons cornflour
-
1 tablespoon cold water
-
1/2 cup oil (for frying)
-
15 dried red chilies (seeded)
-
2 garlic cloves, finely chopped
-
2 teaspoons fresh ginger, finely chopped
-
4 spring onions (chopped in 2 inch lengths)
-
1/4 teaspoon ground black pepper
Instructions
- Mix chicken together with the cornflour(4 tbsp), salt and five spice powder (1/2 tsp), toss then dust offexcess cornflour.
- Mix stock, sugar, soy, sesame oil, vinegar, wine, five spice and pepper together.
- In a small bowl mix cornflour (2 tsp) and cold water.
- 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.
- As each batch is fried drain on absorbent paper and let oil return to a high heat before adding next batch.
- When chicken has been fried pour off all but 2 tbsp of the oil.
- Add chillies, garlic and ginger and fry until garlic and ginger are golden and chillies are dark.
- Add spring onions and toss for a few seconds, then add stock and bring to the boil.
- Stir the cornflour and water mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens.
- Add chicken and toss to heat through.
- Serve immediately with white rice.