Szechwan Fried Chicken

Recipe by Lou van
READY IN: 40mins




  • 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.