Szechwan Fried Chicken
|Chicken||1⁄2 Kilogram, de-boned and cut into bite size pieces. wash and drain|
|Five spice powder||1 Teaspoon|
|Soya sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Dry sherry||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon, ground|
|Chicken stock||1 Cup (16 tbs)|
|Red chilies||14 , seeded|
|Garlic||4 Clove (20 gm), crushed|
|Ginger||2 Teaspoon, finely grated|
|Onions spring||6 , chopped|
|Peanut oil||1 1⁄2 Cup (24 tbs)|
Mix together in a bowl cornflour, salt and half the five spice powder.
Add the chicken pieces and toss well.
Dust off excess cornflour.
Mix in a bowl soya sauce, sugar, vinegar, sesame oil, sherry, remaining five spice powder, pepper and stock.
Heat 1 cup oil in a heavy bottomed pan and fry the chicken pieces over high heat, a few at a time.
Turn the chicken pieces.
Cook on all sides until the colour turns golden brown.
Drain well and keep on kitchen paper.
Heat 1/2 cup oil in a separate pan.
Add chillies, garlic, ginger and fry until the colour turns light brown.
Add spring onions and toss for a few seconds.
Add stock mixture and bring to the boil.
Stir the sauce mixture while adding the cornflour mixture and simmer until it boils and thickens.
Add the chicken pieces and stir well for a few minutes.
Remove from heat and serve immediately with boiled rice or noodles.
Serving size: Complete recipe
Calories 4483 Calories from Fat 3542
% Daily Value*
Total Fat 400 g615.4%
Saturated Fat 74.5 g372.4%
Trans Fat 0 g
Cholesterol 342.4 mg114.1%
Sodium 5530.4 mg230.4%
Total Carbohydrates 114 g38.1%
Dietary Fiber 6.3 g25.4%
Sugars 24.3 g
Protein 115 g229.1%
Vitamin A 55% Vitamin C 375.9%
Calcium 20.4% Iron 48.6%
*Based on a 2000 Calorie diet