five spice powder
FIVE SPICE POWDER INGREDIENTS
peppercorns, whole black
1Separate chicken wings at joints; discard tips.
2Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.
3Cover and refrigerate 1 hour.
4Add water to chicken; stir flour, cornstarch and baking soda into chicken.
5Heat oil (1 l/2 inches) in dutch oven or wok to 350.
6Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.
7Increase oil temperature to 375.
8Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel.
9Repeat with remaining chicken.
10Serve with sweet-and-sour sauce or hot mustard if desired.
11FIVE SPICE POWDER
In a small, heavy dry skillet, toast peppercorns over medium heat until they become fragrant, about 1 to 2 minutes. Shake pan often to prevent burning. Remove to a bowl.
12Repeat toasting process separately with star anise, fennel seeds, cinnamon, and cloves.
13Pour all of the toasted spices into a spice grinder (or clean coffee grinder) and grind to a fine powder.
14Let rest in the grinder for 1 minute, then transfer to a glass container and tighten lid. Store in a cool, dark place up to one month.
15Use five-spice powder sparingly, as it can be quite pungent.