Crispy Fried Chinese Chicken

1. 1

   Pat chicken pieces dry with paper towels. Dust with flour, shaking off any excess. Set aside. Roast five-spice powder and salt in a small skillet on medium heat for 2 mins, until fragrant. Remove and set aside.

2. 2

   Heat oil in a wok or deep-fryer to 350u00b0F or until a cube of bread sizzles on contact. Carefully lower half the chicken pieces into oil and fry, turning once or twice, for 3-5 mins, until crisp and golden. Remove with a slotted spoon and drain on paper towels.

3. 3

   Cut into pieces and arrange on a platter. Serve with five-spice salt and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.