Ingredients
2 chicken breasts, thickly sliced
1 tbsp Wing Yip Superior Light Soy Sauce
1 tbsp Wing Yip Shao Hsing Cooking Wine
1 tsp Chinese five-spice powder
1 tbsp sea salt flakes
1 tbspz cracked black pepper
75-100g plain flour
4 tbsp z vegetable oil
Cooking Method
Step 1
1. Mix the chicken breast slices with the light soy sauce and shao hsing wine. If you have the time, leave overnight, if not leave for 10-15 minutes until the marinade has started to penetrate the chicken.
Step 2
2. Mix all of the dry ingredients together. Start with 75g of flour and if you need more, add a little later.
Step 3
3. Dredge the chicken in the flour shaking off any excess. If you need more flour, this is when you would add it.
Step 4
4. Heat 2 tbsp of the oil in a hot pan and fry the chicken until it's crispy and cooked through. You will need to cook the chicken in batches so that you do not overcrowd the pan.
Step 5
5. Serve immediately.z
Step 6
Note: If you are making this recipe for more than 2, preheat an oven to 140c and keep the chicken warm whilst you cook the batches.
