Crispy Spiced Chicken
|Chicken||3 Pound (1.5 Kilogram)|
|Five spice powder||1 Teaspoon|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon wedges||3 (To Serve)|
|Green onions||2 (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 minutes 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.