Fried Five Spice Chicken

Five Spice Asian Chicken
1/2 kg of chicken wings / drumsticks
1 packet of five spice mix (available in most convenient stores) or 3 - 4 tsp of five spice powder
Cornstarch
Wine / Water

1. Wash the chicken parts clean.
2. Mix the chicken with the five spice powder in a zip-lock bag. Add a little wine / water if the powder is too dry to coat the chicken parts evenly. It should not be dripping wet!
3. Leave the chicken to marinate in the fridge for at least 1 hour.
4. Pour cornstarch on a tray or flat plate.
5. Coat chicken with cornstarch all round. Ensure it is well-coated but not too thick. It should not be too powdery.
6. Deep fry!

Alternatives:
Bake version:
1. Put a little bit more water so that the marinate becomes a thick sauce-like consistency.
2. Bake in a lined tray at 180 Celsius.
3. When baking, spoon the extra marinate onto the chicken whenever it gets a little too dry.

Air-fryer version:
1. Ensure that it is NOT wet for the air-fryer version. Everything else remains the same.