Fried Szechuan Chicken

• 1 whole chicken, cut into pieces (about 3 lbs)
• 1 teaspoon salt
• 1 tablespoon sesame oil
• 1 teaspoon five-spice powder
• 1 12 cups water
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce
• 1 tablespoon Chinese wine or 1 tablespoon sherry wine
• 12 teaspoon black pepper
• 5 tablespoons oil
• 10 dried red chilies
• 3 garlic cloves, crushed
• 2 tablespoons green ginger, shredded
• 1 scallion, chopped

1. Marinate chicken with salt, five- spice powder and sesame oil, set aside.
2. Mix water, light soy sauce, wine and pepper in a separate bowl.
3. Dissolve cornstarch and 2 tablespoons.
4. water in a small bowl.
5. Heat oil until very hot and fry chicken pieces until brown.
6. Remove chicken and fry dried chilies, garlic and ginger for 2 minutes.
7. Add scallions, water, wine and soya mixture.
8. Bring to a boil, add corn starch mixture and allow to thicken.
9. Pour sauce over chicken and serve over hot rice.

chicken, salt, sesame oil, fivespice powder, water, cornstarch, soy sauce, chinese wine, black pepper, oil, red chilies, garlic, green ginger, scallion

Taken from www.food.com/recipe/fried-szechuan-chicken-3606 (may not work)