Fried Chicken Szechuan Style

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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.

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Steps

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Cut chicken into bite size pieces and put to one side.

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Mix cornflour , five spice powder and salt together and put to one side.

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Heat up your oil.

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Mix stock , sugar , vinegar , dry sherry , five spice powder and pepper in a jug or bowl.

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In a small bowl / container mix the second lot of cornflour and the water.

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Coat chicken with the cornflour salt mix.

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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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When all chicken is cooked keep warm to one side.

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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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Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.

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Put cooked chicken into the sauce and stir to coat and fully heat through.

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Serve with rice or we prefer fried rice.

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Ingredients

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skinless chicken breasts, cornflour, salt, five-spice powder, chicken stock, sugar, vinegar, dry sherry, black pepper, water, oil, chilies, garlic cloves, ginger