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Even though this looks complicated with lots of ingredients, it is actually quite simple to prepare.
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Step 1
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In a Ziploc bag mix the first three ingredients cornstarch, salt and five spice powder.
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Add the diced chicken and coat well.
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Step 2
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In a wok or large frying pan, heat the oil while you work on step 3.
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Step 3
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In a bowl mix the stock, sugar, soy sauce, sesame oil, vinegar, wine, five spice and pepper.
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Step 4
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The oil should now be hot enough.
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Add the coated chicken and fry until golden brown and cooked through.
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Remove chicken to a plate covered in absorbent paper.
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Step 5
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Remove most of the oil left in the pan (leave about 1 or 2 tablespoons worth).
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Add the garlic and ginger and toss while frying for a minute.
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Add the star anise and dried chilies.
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Step 6
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Add the stock mixture and bring to the boil.
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Mix the bottom two ingredients together (cornstarch and water) and add to the pan.
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Stir while it thickens.
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Add the chicken and heat though.
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Step 6
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Serve!
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NOTES:
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*If you like your food spicy, go ahead and add as much crushed dried chilies as you can handle.
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I love it hot but my 4-year-old objects!
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*Remove the star anise and dried chilies if you have kids or guests that dont realize that they are for flavouring but shouldnt be eaten.
