Schezwan Chicken By Zarnak Sidhwa

Ingredients:

• 1/2 kg boneless chicken breasts
• 4 Tbsp corn flour
• 1 tsp salt
• 1/2 tsp five-spice powder
• ¼ cup oil
• 7-8 dried red chillies
• 2 tsp finely chopped garlic
• 2 tsp finely chopped ginger
• 6 spring onions – cut into 1” lengths
• steamed rice to serve

Sauce:

• 100 ml chicken stock
• 2 tsp sugar
• 1 Tbsp soya sauce
• 1/2 tsp sesame oil
• 1 tsp vinegar
• 1/4 tsp five-spice powder
• 1/4 tsp black pepper
• 2 tsp cornflour – in 1 Tbsp stock/ water

Five spice powder:

• 2 black peppercorns
• 1 star anise
• 2 cloves
• 1” stick cinnamon
• Pinch fennel seeds

Method:

1. Dry roast and powder peppercorns, star anise, cloves, cinnamon and fennel seeds to make five-spice powder.
2. Coat chicken in cornflour, salt and five-spice powder.
3. Brush off excess.
4. Heat oil.
5. Stir-fry the chicken until lightly colored.
6. Remove from pan.
7. Pour off all but 3 tbsp of oil.
8. Add chilies, garlic and ginger.
9. Cook for 30 seconds before adding spring onions and all the sauce ingredients.
10. Bring to a boil, return chicken to pan, heat through.
11. Serve with steamed rice.