Sezchuan chicken

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 4 tbsp corn flour
• 1 tsp salt
• ½ tsp five-spice powder
• 125 ml chicken broth
• 2 tsp sugar
• 1 tbsp soy sauce, light
• ½ tsp oil (sesame oil)
• 1 tsp vinegar
• 2 tsp wine, Chinese or dry sherry
• ¼ tsp five-spice powder
• ¼ tsp pepper, freshly ground black
• 1 tbsp water, cold
• 2 tsp corn flour
• 150 ml oil for frying
• 15 chili pepper(s), dried red
• 2 garlic cloves, finely chopped
• 2 tsp fresh ginger, finely chopped
• 4 spring onions, cut into 5 cm pieces

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fried chicken pieces with spicy sauce in Sichuan style

Cut the chicken into bite-sized pieces. Mix 4 tablespoons of cornflour with the salt and half a teaspoon of five-spice powder. Toss the chicken pieces in the flour. Mix the broth, sugar, soy sauce, sesame oil, vinegar, wine, 1/4 teaspoon of five-spice powder, and pepper. In another bowl, mix 2 teaspoons of cornflour with the cold water. Heat the oil in a wok until very hot. Gradually add a third of the breaded chicken pieces at a time, frying until golden brown. Place on a plate covered with kitchen paper and keep warm. Drain all but 2 tablespoons of the oil and return the remaining oil to the heat. Add the garlic, ginger, and chilies and stir until the ginger and garlic turn golden. Add the spring onions and heat briefly, stirring constantly. Now add the broth mixture and bring to a boil, stirring constantly. Stir the flour again and add it as well. Stir until it begins to boil and thicken. Now stir in the fried chicken pieces and heat through. Serve immediately with rice.