Total Time
Prep 10 mins
Cook 30 mins

Taken from The Essential Asian Cookbook


  1. Place the chicken pieces in a medium pan, cover with cold water and bring to boil. Skim any scum from the surface.
  2. Add the salt, pepper and five spice powder and simmer for 15 minutes or until the chicken is tender. Drain the chicken and pat it dry with paper towels.
  3. Heat the oil in a deep pan; add the chicken pieces, about 3 at a time, and fry until golden and very crisp. Drain on paper towels.
  4. Place the chicken on a serving plate, and sprinkle over the fish sauce, lime juice and chili.