Fried Szechuan Chicken

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


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