July 01, 2018
Dinner, Main Dish, Poultry,
Chicken, Rice, White Rice, Chinese, Budget-Friendly, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Wok/Stir-Fry, No Eggs, Bone-in Pieces, Spicy more
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"From our Sunday newspaper The Sunday Times."
Make szechuan salt - heat a wok over high heat and add peppercorns and cook for 20 seconds or until toasted and then transfer to a mortar and pestle and grind the peppercorns until finely crushed and add the salt and white pepper and transfer to a bowl, cover and set aside.
Make marinade - combine shao hsing, salt ginger and five spice in a bowl and then place the chicken and marinade in a large snap-lock bag and seal bag and massage chicken to coat evenly in the marinade and then refrigerate overnight to allow flavours to develop.
Drain chicken, discarding the marinade and set chicken aside for 15 minutes and then pat dry with paper towel and sprinkle chicken all over with the cornfour, shaking of excess.
Preheat oven to 200C180C fan forced.
Place a wire rack over a baking tray
Pour enough oil into a large saucepan or wok to cove 10cm up the side and heat oveer a medium-high heat (oil should reach 165C).
Carefully add the chicken to the oil and deep-fry turning halfway, for 10 minutes or until golden brown all over and then using tongs transfer chicken to the prepared wire rack.
Bake chicken for 12 to 15 minutes or until deep golden brownand chicken is cook through.
Serve chicken with szechual salt, prawn crackers and steamed pak choy drizzled with kecap manis.
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