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
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.
2. Mix all of the dry ingredients together. Start with 75g of flour and if you need more, add a little later.
3. Dredge the chicken in the flour shaking off any excess. If you need more flour, this is when you would add it.
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.
5. Serve immediately.z
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.