This is a dish that I usually cook on bachelor night since Lyn feels there might be too much oil. Steam some broccoli or asparagus for a side dish and you are good to go. Fairly easy and uncomplicated and for me…. I just like it.
- 1 lbs. of boneless chicken breast or thighs
- 2 Tbsp. corn flour
- 1 tsp. salt
- ½ teaspoon five spice powder
- ½ cup chicken broth
- 2 tsp. sugar
- 1 Tbsp. light soy sauce
- ½ tsp. sesame oil
- 1 tsp. vinegar
- 2 tsps. chinese wine or dry sherry
- Extra ¼ tsp. five spice powder
- ½ tsp. fresh ground black pepper
- 2 tsps. Corn flour
- 1 Tbsp. cold water
- ½ cup peanut or other oil for frying. You could use less oil if you wanted that keeps my wife happy.
- 15 dried red chilies, seeded
- 2 cloves garlic finely chopped
- 2 tsps. Finely chopped fresh ginger. Fresh is best but I always have some whole ginger in the freezer
- 3 scallions, cut into 2 inch long pieces (white and greens).
Cut chicken into bite size pieces (sometimes partially freezing make the cutting easier)
In a plastic bag mix together the corn flour, salt, and five spice powder. Shake to mix. Add chicken and shake to coat. Remove chicken from bag, shaking off excess corn flour mixture and place chicken aside. This can be done in a glass bowl instead of a plastic bag that keeps my wife happy.
In another bowl mix together chicken stock, sugar, soy sauce, sesame oil, vinegar, wine, ¼ tsp. five spice and pepper together.
In another small bowl mix the corn flour and cold water.
Heat the oil in a wok and when VERY hot add chicken pieces, in 3 batches and fry on high heat tossing to brown all over. Batches allow the chicken to cook rather than steam if oil gets to cool. Allow the oil to heat up again between batches. Place each batch on absorbent paper towel that are on a dish or tray so counter does not get all oily, ok ok I learned a lesson way back when. When all the chicken has been fried pour off all but about 2 Tbsp. of the oil.
With the exhaust vent on add the chilies, garlic and ginger and fry until the garlic and ginger are golden and the chilies turn dark. Does not take long.
Add the scallions and toss a few seconds then add the stock mixture and bring to a boil. Stir in the corn flour mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens. Add the chicken and toss to coat and heat through.
Serve immediately with steam brown or white rice.
Twist that I have done over the years
- Added fresh red or mix color peppers or substitute just peppers for chilies, a milder dish
- Left the chilies seeds in for a spicier dish
- Add unsalted peanuts or raw cashews
- Five Spice Chicken in Lettuce wraps (stevesacooking.com)
- Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken. (stevesacooking.com)
Thanks Joe for pointing out something to me, he knows my blind faith in spell check.
Actually I can’t see as well as I used to and that is where the blind faith comes in, the machine has to be smarter than me, right?
I used scullions instead of scallions to be cut into 2 inch pieces.
Slight deference since a scullion is a servant employed to do menial tasks in a kitchen
OMG! That’s terrible.
We bumped into your blog and we really liked it.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”