Ingredients:
1 lb boneless skinless chicken breasts
4 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon five-spice powder
1/2 cup chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon vinegar
2 teaspoons Chinese wine or 2 teaspoons dry sherry
1/4 teaspoon five-spice powder, extra
1/4 teaspoon black pepper
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup oil ( for frying)
3 -12 dried red chilies, seeded
2 cloves garlic, finely chopped
2 teaspoons ginger, finely chopped
4 scallions, chopped in 2 inch lengths
Directions:
Cut meat into bite-size pieces.
Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
Mix cornstarch and cold water.
Heat oil very hot.
Add 1/3 of the chicken pieces, and fry on high heat to brown all over.
Repeat until all chicken is cooked, draining each batch on absorbent paper.
Pour off all but 2 tbs.
of oil.
Add chiles, garlic, and ginger, and stir fry until garlic is golden.
Add scallions and toss for a few seconds.
Add stock mixture and bring to a boil.
Stir cornstarch mixture and add; stir until thickened.
Add chicken and toss to heat through.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.