Ingredients
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4 tablespoons cornflour (cornstarch)
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1 teaspoon salt
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1/2 teaspoon five-spice powder
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1/2 cup chicken stock
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2 teaspoons sugar
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1 teaspoon vinegar
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2 teaspoons dry sherry (or rice wine)
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1/4 teaspoon five-spice powder (extra)
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1/4 teaspoon black pepper (freshly ground)
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2 teaspoons cornflour (cornstarch)
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1 tablespoon water
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oil (for frying, we use a deep fryer)
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1 tablespoon oil
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3 -4 chilies (seeded and finely sliced)
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2 garlic cloves (minced or finely sliced)
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2 teaspoons ginger (grated or finely sliced)
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500 g skinless chicken breasts
Instructions
- Cut chicken into bite size pieces and put to one side.
- Mix cornflour, five spice powder and salt together and put to one side.
- Heat up your oil.
- Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
- In a small bowl/container mix the second lot of cornflour and the water.
- 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).
- 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.
- When all chicken is cooked keep warm to one side.
- Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant.
- Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
- Put cooked chicken into the sauce and stir to coat and fully heat through.
- Serve with rice or we prefer fried rice.