Recipe Blog Book

Ingredients

3 lb (1.5 kg) chicken

1 tsp (5 mL) five-spiced powder

1 tbsp (15 mL) cornstarch

oil, for deep-frying

lemon wedges and green onions, to serve

1. Wash and clean chicken. Dry thoroughly and chop through the bone into 10 or 12 pieces. Combine five-spice powder and cornstarch and toss with chicken.

2. Heat oil in a wok and deep-fry chicken pieces in batches for 5 mins. each batch; drain well. Reheat the oil and deep-fry chicken until golden brown and cooked. Drain on paper towels.

3. Serve hot with rice. lemon wedges and green onions.

Note: if you find five-spice powder very pungent, reduce the quantity to 1/2 tsp the first time you make the dish.

Serves 4