Fried Chicken (Szechuan Style)
Created by ImPat on September 12, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #14257
Ingredients
- 500 grams boneless skinless chicken breasts
- 4 tablespoons cornflour (cornstarch)
- 1 teaspoon salt
- 1/2 teaspoon five-spice powder
- 1/2 cup chicken stock
- 2 teaspoons granulated sugar
- 1 teaspoon vinegar
- 2 teaspoons dry sherry (or rice wine)
- 1/4 teaspoon five-spice powder (extra)
- 1/4 teaspoon black pepper (freshly ground)
- 2 teaspoons cornflour (cornstarch)
- 1 tablespoon water
- Oil (for frying, we use a deep fryer)
- 1 tablespoon oil
- 3 to 4 chilies (seeded and finely sliced)
- 2 garlic cloves (minced or finely sliced)
- 2 teaspoons fresh grated ginger (or finely sliced)
How to Make
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Step 1: Cut chicken into bite size pieces and put to one side.
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Step 2: Mix cornflour, five spice powder and salt together and put to one side.
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Step 3: Heat up your oil.
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Step 4: Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
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Step 5: In a small bowl/container mix the second lot of cornflour and the water.
How to Make
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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).
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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.
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Step 8: When all chicken is cooked keep warm to one side.
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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.
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Step 10: Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
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Step 11: Put cooked chicken into the sauce and stir to coat and fully heat through.
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Step 12: Serve with rice or we prefer fried rice.