This recipe is taken from an old recipe book titled Mrs. Lee’s Cookbook. It’s a gift from a friend who bought this from a garage sales long time ago. I made this only once in a blue moon just because Ben and the kids love fried chicken. I do not like the oily smell that lingers in my apartment after deep frying.
On top of that, I think dumping the oil into the garbage is not very environmentally friendly. I usually store away the cooled oil in a glass container and dispose it in the normal garbage bin. Is there a better way to dispose off used oil? I know that restaurants have special disposable bins for grease.
- 1 chicken (about 2 1/2 lbs), cut into pieces & marinated & kneaded with the following:
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon five spice powder
- 1 tablespoon cornflour
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese wine or sherry
- 6 tablespoons water
Sweet potato flour for coating before frying. You may use cornflour but I find that sweet potato flour gives a more crispy texture. Click on more for the instructions.
- Toss the chicken in sweet potato flour.
- Heat a deep frying pan, add enough oil to deep fry the chicken.
- When the oil is smoking hot, turn off the stove, and add the chicken. Immediately turn the stove on again to a high heat, stir the chicken to prevent them from sticking.
- Fry chicken until it is golden brown.