Vegetarian recipe ideas
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Put the chicken in a bowl, sprinkle over the cornflour and add a pinch of five spice and a pinch of salt. Toss well.
Heat about 2cm of oil in a wok or deep frying pan until a cube of bread browns in 30 seconds when gently lowered in. Add the chicken and fry for 10-12 mins or until golden and crunchy. Drain on kitchen paper.
Pour out most of the oil into a heatproof bowl, leaving 1 tbsp of oil in the pan. Add the onion, spring onion and chilli, stir-fry for 3 mins, tossing frequently, then add the ginger and garlic. Fry for another minute until fragrant, then add the chicken back to the pan with 1 tsp of the five spice, salt, pepper, wine and soy sauce. Give everything a toss to coat briefly in the sauce and spices. Serve with rice and steamed Chinese greens, if you like.