Crispy Five-Spice Chicken

Crispy Five-Spice Chicken

Print page save to MyEats

To serve – 4
Preparation time – 5 minutes
Cooking time – 10-12 minutes

Kids love these – much better than chicken nuggets. Great served on bed of vegetable noodles.


200g/70z thin egg noodles 30ml/2 tbsp sunflower oil 2 garlic cloves, very thinly sliced 1 fresh red chilli, seeded and sliced ½ red pepper, very thinly sliced 2 carrots, peeled and cut into thin strips 300g/11oz Chinese broccoli or pak choi roughly sliced 45ml/3 tbsp hoisin sauce 45ml/3 tbsp soy sauce 5ml/1 tsp caster sugar 4 skinless chicken breast fillets cut into strips 2 egg whites, lightly beaten 115g/4 oz rice flour 15ml/1 tsp five spice powder Salt and freshly ground black pepper Vegetable oil – for frying


  1. Cook noodles according to packet instructions, drain and set aside.
  2. Heat sunflower oil in wok or large frying pan, then add garlic, chilli, red pepper, carrots and broccoli or pak choi and stir-fry over high heat for 2-3 minutes.
  3. Add the hoisin, soy sauces with the sugar to the pan and cook for a further 2-3 minutes.
  4. Add the drained noodles, toss to combine, then remove from heat, cover and keep warm.
  5. Dip the chicken strips into the egg white. Combine the rice flour and five-spice powder in a shallow dish and season to taste.
  6. Add the chicken strips to flour mixture and thoroughly coat.
  7. Heat about 2.5cm/1 ½ in oil in a clean pan. When hot, shallow fry the chicken for 3-4 minutes turning regularly until crisp and golden and cooked through.
  8. To serve – divide noodle mixture between warmed bowls and top each with the crispy chicken.
Variation – could also try a mixture of mangetouts, baby corn, spring onions or celery (whatever is a favourite in the family) for the stir-fry.

Coming soon- Where to buy Wot Eat ingredients NEAR YOU.

CLICK HERE to see how it will work (currently, all stores used are for illustration purposes only).