Directions
- 1Place the diced chicken into a bowl along with some salt and a beaten egg, mix well to coat.
- 2In a separate bowl, mix the cornflower and five spice, then dredge the chicken through until fully coated.
- 3Tap off any excess then fry the chicken in oil heated to 180 C for about four minutes or until the chicken reaches an internal temperature of at least 75c.
- 4Stir fry the onion and the white part of the spring onion for a couple of minutes, then add the crispy chicken, spices, chilli and green spring onion.
- 5Toss well then serve with a portion of fried rice.
Ingredients
- 500 g chicken thighs
- 1 egg
- 100 g cornflour
- 1 tsp salt
- 1 tsp Chinese 5 spice
- 1 onion
- 5 spring onions
- 0.5 tsp chilli flakes
- 1 tsp cracked black pepper
- 1 tsp seasoning
- 1 tsp sea salt flakes
- 3 red chillis
- 1 oil
Equipment
bowlknifefrying panwoktongschopsticks
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m