Ingredients:

  • 1 kg floury potatoes, peeled
  • 5 Litres neutral oil (for frying)
  • 600g Boneless, skinless chicken breast or thigh fillets, cut into bite-sized pieces
  • 2 tbsp Light Soy Sauce
  • 1 tbsp Shaoxing Rice Wine (or dry sherry)
  • 1 tsp freshly grated Ginger (for marinade)
  • 1/2 tsp White Pepper (for marinade)
  • 60g Cornflour (Corn Starch)
  • 30g Plain/All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt (for coating)
  • 4 large cloves Garlic, finely minced
  • 1 tbsp finely minced Ginger (for stir-fry)
  • 2 Red Chillies, thinly sliced
  • 4 medium Spring Onions (scallions), separated and sliced
  • 2 tsp Coarse Sea Salt (for final mix)
  • 1 tbsp Sichuan Peppercorns, toasted and coarsely ground
  • 1 tsp Five-Spice Powder

Instructions:

  1. Prep Potatoes: Cut potatoes into uniform 1/2 inch chips. Rinse under cold water until clear, then soak in cold water for at least 30 minutes. Drain and dry meticulously using clean towels.
  2. First Fry (Blanching): Heat oil to 130°C (265°F). Fry chips in batches until cooked through but pale (about 5–7 minutes). Remove and drain on a rack.
  3. Second Fry (Crisping): Increase oil temperature to 190°C (375°F). Fry blanched chips again until deep golden brown and crisp (about 2–3 minutes). Drain immediately, season with salt, and keep warm.
  4. Marinate Chicken: Toss the chicken pieces with Light Soy Sauce, Shaoxing Rice Wine, 1 tsp grated ginger, and white pepper. Leave to marinate for 10 minutes.
  5. Coat Chicken: Whisk together cornflour, flour, baking powder, and 1/2 tsp salt. Dredge the marinated chicken pieces thoroughly in the dry mix, shaking off any excess.
  6. Fry Chicken: Heat oil to 175°C (350°F). Fry the coated chicken pieces in batches until deeply golden brown and cooked through (approx. 4–6 minutes). Drain well on paper towels.
  7. Toast Spices: In a dry skillet over medium heat, toast the Sichuan peppercorns until fragrant (about 1 minute). Cool slightly and grind coarsely. Mix with the 2 tsp coarse sea salt and five-spice powder to create the Salt & Pepper mix.
  8. Stir-Fry Aromatics: Heat 1 tbsp of fresh oil in a wok over high heat. Quickly sauté the minced garlic, 1 tbsp minced ginger, and sliced chillies for 30 seconds. Add the white parts of the spring onions and cook for another 30 seconds.
  9. Combine & Finish: Add the cooked, drained chicken to the wok. Sprinkle generously with the prepared Salt & Pepper mix. Toss vigorously for 60 seconds until coated and sizzling. Stir in the green parts of the spring onion just before serving.
  10. Plate Up: Serve the seasoned chicken immediately alongside the hot, crisp chips.