There is nothing better than having crispy chicken slathered with a delicious fiery sauce- and schezwan chicken is exactly that and much more.
1/2 kg boneless chicken breasts 4 Tbsp corn flour 1 tsp salt 1/2 tsp five spice powder 75 ml oil 7-8 dried red chillies 2 tsp garlic (finely chopped) 2 tsp finely chopped ginger (finely chopped) 6 spring onions - cut into 1' lengths
For the sauce: 100 ml chicken stock 2 tsp sugar 1 Tbsp soya sauce 1/2 tsp sesame oil 1 tsp vinegar 1 Tbsp Chinese wine/rum 1/4 tsp five spice powder 1/4 tsp black pepper 2 tsp of corn flour mixed in 1 tbsp stock/ water
Coat chicken in corn flour, salt and five-spice powder. Brush off excess.
Stir-fry the chicken until lightly colored. Remove from pan. Pour off all but 3 Tbsp of oil and add chillies, garlic and ginger.
Cook for 30 seconds before adding onions and all the sauce ingredients.
Bring to a boil, return chicken to pan, heat through. Serve with steamed rice.