Crispy Five-Spice Chicken Recipe

Crispy Five-Spice Chicken RecipeTender strips of chicken fillet, with a delicately spiced rice flour coating, become deliciously crisp and golden when shallow-fried in a hot wok. They make a great meal served on a bed of stir-fried noodles with sweet peppers and broccoli. The coating also works well on thin strips of fish. When frying the fish, it is best to cook just a few pieces at once, so the oil stays hot. Use a draining rack clipped to the side of the wok, and drain each batch while cooking the next.

 

 

 

Ingredients: (Serves 4)

200 g/7 oz thin egg noodles

30 ml/2 tablespoons sunflower oil

2 garlic cloves, very thinly sliced

1 fresh red chili, seeded and very thinly sliced

red (bell) pepper, seeded and very thinly sliced

300 g/11 oz carrots, peeled and cut into thin strips

300 g/11 oz Chinese broccoli or Chinese greens, roughly sliced

45 ml/3 tablespoons hoisin sauce

45 ml/3 tablespoon soy sauce

15 ml/1 tablespoon caster (superfine) sugar

4 skinless chicken breast fillets, cut into strips

2 eggs whites, lightly beaten

115 g/4 oz/1 cup rice flour

15 ml/1 tablespoon five-spice powder

Salt and ground black pepper

Vegetable oil, for frying

 

Method:

Cook the noodles in boiling water for 2-4 minutes, or according to the packet instructions, drain and set aside. Heat a wok, add the sunflower oil, and when it is hot add the garlic, chili, red pepper, carrots and the broccoli or greens. Stir-fry over a high heat for 2-3 minutes.

 

Add the sauces and sugar to the wok and cook for a further 2-3 minutes. Add the drained noodles, toss to combine, then remove from the heat, cover and keep warm.

 

Dip the chicken strips into the egg white. Combine the rice flour and five-spice powder in a shallow dish and season. Add the chicken strips to the flour mixture and toss to coat. Heat about 2.5 cm/1 in oil in a clean wok. When hot, shallow-fry the chicken for 3-4 minutes until crisp and golden.

 

To serve, divide the noodle mixture between warmed plates or bowls and top each serving with the chicken.

 

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Happy Cooking,

Carol

 

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