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  1. Mix together the salt, black pepper and chinese 5 spice, and split into 3
  2. Add ⅓ of the spice mixture to the chicken (either sliced or diced depending on your preference)
  3. Pour in about half of the beaten egg and mix until the chicken is coated. 
  4. Meanwhile mix the cornflour with another ⅓ of the spice mix and then dip the chicken into it until its fully coated
  5. Shallow fry the chicken in batches – in oil at about 170-180°C, until golden on both sides – it should take 2-3 minutes on each side, about 5 minutes total
  6. Remove the chicken with a slotted spoon or tongs and set aside on kitchen roll to drain the excess oil
  7. Now fry the ginger, chilli and garlic until fragrant in a tablespoon of sesame oil – this should take 30-40 seconds.
  8. Add the peppers and onions and continue to cook until the white onion begins to caramelise. You may need to add the other tablespoon of sesame oil to make sure it’s not too dry 
  9. Add the remaining spice mix and the sugar and mix
  10. Add the chicken back to the pan and cook until the chicken is warmed through and everything is coated in the spice mix
  11. Make crispy kale by spreading kale out in a single layer on a baking sheet, spraying with oil and sprinkling with salt, sugar and a pinch of chinese 5 spice. Bake at 180 for around 3 minutes until crisp – don’t burn it!
  12. Spread a wrap with some sweet and sour sauce (we just used a jar of ready made sauce)
  13. Add some chicken and peppers, rice and kale and wrap up

Top Tips:

  • When you add the egg to the chicken, make sure you use enough to just coat the chicken – not drown it! So add gradually as and when you need it – we found that around half of the egg was enough
  • A great way to coat all of the chicken in cornflour is to put everything in a box with a lid and shake it up! Make sure the chicken is free of excess liquid before doing this.
  • When frying the chicken, don’t have the heat too high, or the oil will be too hot and burn your chicken on the outside, without actually cooking it on the inside – get the oil hot on a high heat at first, and then turn down to medium when cooking – and check the temperature so it’s around 170-180°C as we advise above if you can!
  • To check your oil is the perfect temperature, dip the end of a wooden spoon in – if little bubbles form around the handle and rise to the top, it’s ready. If no/few bubbles form, it’s not hot enough, and if it bubbles vigorously, then your oil is too hot – just turn the heat down and wait for it to cool a little before frying
  • You may need to change your oil halfway through cooking if it starts to get too cloudy and burn
  • When disposing of your oil, boil the kettle first. Once the kettle has boiled pour your hot oil (carefully) down the drain and then follow with boiling water straight after
  • You don’t have to add all the chilli if you don’t like it too spicy! This one is quite hot, so maybe just use half of or a quarter of a chilli if you want it a little milder