The good thing about Chinese dishes is that you can estimated the quantities used and this is what i’ve done here with this fried chicken.
The healthy rating on this dish wont win any stars but this is a favourite that we have once in a while. A more healthier alternative is pan frying the chicken instead of deep frying, it still turns out well. And if you like having it more lighter in flavour cut down on the salt and chicken powder.
Ingredients
500 g chicken pieces
vegetable oil for frying
1 tbsp soy sauce
1 tbsp dry sherry/cooking wine
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 cup corn flour
2 tbsp five spice powder
1 tbsp chicken stock powder
Method
Mix together soy sauce, dry sherry, sugar, salt and pepper. Then marinate chicken pieces for 30 minutes.
Combine the cornflour, five spice and chicken stock powder, then coat marinated chicken pieces in mix.
Heat oil then deep fry chicken pieces for 4-5 minutes or until golden brown and cooked inside. Serve hot with sweet chilli sauce.