Fried Chicken (Szechuan Style)
Recipe: #14257
September 12, 2014
Categories: Chicken, Asian, Sunday Dinner, Wok/Stir-Fry, No Eggs, Non-Dairy, Boneless Pieces, Spicy, Chicken Dinner, more
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (392 g)
- Calories 510.3
- Total Fat - 9.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 114.8 mg
- Sodium - 1404.2 mg
- Total Carbohydrate - 58.5 g
- Dietary Fiber - 7.3 g
- Sugars - 2.8 g
- Protein - 49.7 g
- Calcium - 83.2 mg
- Iron - 4.4 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cut chicken into bite size pieces and put to one side.
Step 2
Mix cornflour, five spice powder and salt together and put to one side.
Step 3
Heat up your oil.
Step 4
Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
Step 5
In a small bowl/container mix the second lot of cornflour and the water.
Step 6
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).
Step 7
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.
Step 8
When all chicken is cooked keep warm to one side.
Step 9
Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant.
Step 10
Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
Step 11
Put cooked chicken into the sauce and stir to coat and fully heat through.
Step 12
Serve with rice or we prefer fried rice.
Tips
No special items needed.
1 Reviews
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