Poultry Recipes - Crispy Five-spice Chicken Recipe

Ingredients

• 200g/7oz thin egg noodles

• 30ml/2 tbsp sunflower oil

• 2 garlic cloves, very thinly sliced

• 1 fresh red chili, seeded and sliced

• 1/2 red (bell) pepper, seeded and very thinly sliced

• 300g/11oz carrots, peeled and cut into thin strips

• 300g/11oz Chinese broccoli or Chinese greens, roughly sliced

• 45ml/3 tbsp hoisin sauce

• 45ml/3 tbsp soy sauce

• 15ml/1 tbsp caster (superfine) sugar

• 4 skinless chicken breast fillets, cut into strips

• 2 egg whites, lightly beaten

• 115g/4oz/1 cup rice flour

• 15ml/1 tbsp five-spice powder

• salt and ground black pepper

• vegetable oil, for frying

Serves 4

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Method:

1. Cook the noodles in boiling water for 2-4 minutes, or according to the packet instructions, drain and set aside.

2. Heat a wok. add the sunflower oil, and when it is hot add the garlic, chili, red pepper, carrots and the broccoli or greens. Stir-fry over a high heat for 2-3 minutes.

3. Add the sauces and sugar to the wok and cook for a further 2-3 minutes. Add the drained noodles, toss to combine, then  remove from the heat, cover and keep warm.

4. Dip the chicken strips into the egg white. Combine the rice flour and five-spice powder in a shallow dish and season. Add the chicken strips to the flour mixture and toss to coat.

5. Heat about 2.5cm/1 in oil in a clean wok. When hot, shallow fry the chicken for 3-4 minutes until crisp and golden.

6. To serve, divide the noodle mixture among warmed plates or bowls and top each serving with the chicken.

Note: Tender strips of chicken fillet, with a delicately spiced rice flour coating, become deliciously crisp and golden when shallow-fried.