Fried Chicken (Szechuan Style)

Recipe by ImPat
READY IN: 45mins




  • 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.