Crisp Spiced Chicken

Source: Karen Berlemont Egg Division
Cook Time: Number of Servings: 4

 3 Pounds Chicken
 1 Tsp Five-Spice Powder
 To serve Lemon Wedge
 To serve Green Onions
 1 Tbsp Cornstarch
 As needed Oil, for frying

Instructions:
Wash and clean chicken.  Dry thoroughly and chop through
the bone into 10 - 12 pieces.  Combine five-spice powder and
cornstarch and toss with chicken.  Heat oil in a wok and
deep-fry chicken pieces in batches for 5 minutes each batch,
drain well.  Reheat the oil and deep-fry chicken until golden
brown and cooked.  Drain on paper towels.  Serve hot with
rice, lemon wedges and green onions.
If you find the five-spice powder very strong, reduce the amount to 1/2
tsp. the first time you make the dish.