Fried Sichuan Chicken Recipe

Method

1. Cut the chicken into bite-sized pieces. Mix together the cornflour, salt and five-spice and toss to coat the chicken pieces in the mixture, then dust off any excess cornflour. In a bowl, mix together the stock, sugar, soy sauce, sesame oil, vinegar, rice wine, the extra five-spice and pepper.

2. In a separate bowl, combine the extra cornflour with 1 tablespoon cold water and stir to make a smooth paste.

3. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep fry the chicken, in batches, turning until brown all over. Remove with a slotted spoon and drain on paper towel. Repeat until all the chicken is cooked.

4. Pour off all but 2 tablespoons oil from the wok and cook the chillies, garlic and ginger until the chillies turn dark. Add the spring onion and toss for a few seconds, then add the stock mixture and bring to the boil. Add the cornflour paste and stir constantly until the sauce boils and thickens. Add the chicken and toss to heat through. Serve immediately with rice.