Prep 15 mins
Cook 30 mins
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.
- 500 g skinless chicken breasts
- 4 tablespoons cornflour (cornstarch)
- 1 teaspoon salt
- 1⁄2 teaspoon five-spice powder
- 1⁄2 cup chicken stock
- 2 teaspoons sugar
- 1 teaspoon vinegar
- 2 teaspoons dry sherry (or rice wine)
- 1⁄4 teaspoon five-spice powder (extra)
- 1⁄4 teaspoon black pepper (freshly ground)
- 2 teaspoons cornflour (cornstarch)
- 1 tablespoon water
- oil (for frying, we use a deep fryer)
- 1 tablespoon oil
- 3 -4 chilies (seeded and finely sliced)
- 2 garlic cloves (minced or finely sliced)
- 2 teaspoons ginger (grated or finely sliced)
- 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.
This was really yummy and easy to make. I kept everything as the written recipe. I used rice wine and jarred chillies and it worked out fine. I found the sauce just covered the chicken but it was enough to enjoy it as a fried chicken with sauce instead of a "curry". I served it with a tomato and snow pea salad and steamed rice. Thanks I'mPat
This really was very good! I never made this kind of dish before, but I certainly will repeat it!! It went together so easily. I made a few substitutions, used rice wine instead of sherry and only some dry red pepper flakes instead of whole fresh chilies. Also I followed the original measurements and found them perfect for me. Thanks for posting this!
Pat, this was very good. I took note of Stardustannie's review and doubled the chicken stock, sugar, dry sherry (actually I used Chinese rice wine) and vinegar and found that thickened up perfectly. Sugar is missing in step 4. I will make this again and I'm sure it was better than anything we would get at the Chinese restaurants in town.