Sift the cornflour into two trays one third in the first and the remainder in the second. Season the first and mix the paprika, garlic powder and five spice with the second.
Next, heat the oil in a large deep wok until hot. Dip the chicken pieces in the seasoned cornflour, then the egg whites and then into the spice flour mix. Carefully add the pieces of chicken into the wok in batches and fry until golden brown, turning during cooking. This should take about five to six minutes.
Remove when cooked and drain then place onto a tray lined with absorbent kitchen paper and keep warm.
For the sauce, place all of the ingredients into a medium-sized heavy-bottomed pan and bring to a gentle simmer and cookout for ten minutes, stirring regularly to prevent sticking and burning.
When all the chicken is cooked toss the cooked chicken and hot sauce together in a bowl. Serve topped with a few thinly sliced spring onions or torn coriander and some of my Egg Fried Rice.
For my Egg Fried Rice recipe follow this link.What to Drink? Chinese food has a lot of strong flavours salt, chilli, ginger and garlic and you will need a wine capable of standing up to these tastes. Top of the list is dry or Brut Champagne or a dry sparkling wine followed by a crisp, dry Alsace or German Riesling.Allergens in this recipe are;
There will be Soya and may be gluten in your Soy SaucePlease see the Allergens Page