Crispy chicken
Instructions:
- For the marinade:
- 2 garlic cloves, minced;
- 2 tablespoons light soy sauce;
- 1⁄2 tablespoon salt;
- 1⁄2 tablespoon five-spice powder;
- 1 teaspoon toasted sesame oil.
- Mix the ingredients for the marinade in a bowl and add the chicken pieces, turning to coat. Cover with clingfilm and leave in the fridge to marinate for as long as possible, preferably overnight.
- Remove the chicken from the marinade and coat in the flour.
- Heat a wok or pan over a high heat and fill to half its depth with groundnut oil. Heat the oil to 350°F, or until a cube of bread dropped in turns golden brown in 15 seconds. Add the chicken and fry lightly on medium heat for 6-8 minutes (depending on the size of the chicken pieces) until golden brown on all sides. Remove from the pan and drain on absorbent kitchen paper.
- Sprinkle with the chopped chilli and spring onion and serve immediately, accompanied by a mixed leaf salad.