Szechwan Chicken

Even though this looks complicated with lots of ingredients, it is actually quite simple to prepare.

Step 1

In a Ziploc bag mix the first three ingredients – cornstarch, salt and five spice powder. Add the diced chicken and coat well.

Step 2

In a wok or large frying pan, heat the oil while you work on step 3.

Step 3

In a bowl mix the stock, sugar, soy sauce, sesame oil, vinegar, wine, five spice and pepper.

Step 4

The oil should now be hot enough. Add the coated chicken and fry until golden brown and cooked through. Remove chicken to a plate covered in absorbent paper.

Step 5

Remove most of the oil left in the pan (leave about 1 or 2 tablespoons worth). Add the garlic and ginger and toss while frying for a minute. Add the star anise and dried chilies.

Step 6

Add the stock mixture and bring to the boil. Mix the bottom two ingredients together (cornstarch and water) and add to the pan. Stir while it thickens. Add the chicken and heat though.

Step 6

Serve!

NOTES:

*If you like your food spicy, go ahead and add as much crushed dried chilies as you can handle. I love it hot but my 4-year-old objects!

*Remove the star anise and dried chilies if you have kids or guests that don’t realize that they are for flavouring but shouldn’t be eaten.