Szechuan Chicken
(serves 4)



  1. Combine cornflour and five-spice powder. Dust chicken with this mixture.
  2. Combine stock, wine, soy, sugar, vinegar, sesame oil, five-spice powder and black pepper in a jug. Mix well.
  3. Blend extra cornflour and water together until smooth.
  4. Heat oil in wok. Cook chicken in batches for 3 to 4 minutes or until golden. Drain on crumpled kitchen paper.
  5. Add chillies, garlic and ginger to the wok. Toss for 1 minute or until chillies are dark. Mix through onions.
  6. Blend in stock mixture. Bring to the boil. Slowly stir through cornflour mixture. Stir constantly until sauce boils and thickens. Simmer for 3 minutes. Return chicken to pan. Toss to heat through. Serve with steamed rice.

These recipes come to you compliments of Wing & Co, your one stop Asian Food shop.