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Five Spiced Fried Chicken

I recently enjoyed a similar dish at a reception at a newly opened Chinese Restaurant. The waiter immediately sprinkled the salt over the chicken and placed extra side dishes on our table. Never having been served this dish before, I went with everyone else’s lead and dipped the chicken into this simple and flavorful salt. Yumm.

Posted By: Deirdre K Todd
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US Metric

3 lbs. boneless, skinless chicken thighs, 2-inch pieces

Oil for frying

½ c. all purpose flour

¼ c. cornstarch


2 cloves garlic, grated

2-inch ginger, peeled, grated

3 B Aloha shoyu

2 TB oyster sauce

1 tsp. sherry

1 tsp. salt

½ tsp. white pepper

Five Spice Salt:

2 tsp. salt

2 tsp. Chinese 5-spice

1 tsp. white pepper

Cooking Process:

In a shallow dish; combine marinade ingredients. Marinate chicken overnight In a small bowl; combine salt ingredients; set aside. In a shallow dish; combine flour and cornstarch. Dredge chicken in flour mixture. In a wok or deep fat fryer; heat oil. Deep fry chicken until golden brown and cooked through. Drain on paper towels. Sprinkle salt mixture onto chicken immediately after frying. Serves additional salt on the side. Serves 6-8.