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Chinese fried chicken with Szechuan salt & pepper


  • Bring 2 litres water to the boil in a pot and then add 1½ tspn each salt and Chinese 5-spice.
  • Combine 2 tspn Chinese 5-spice with the cinnamon and 2 tspn salt. Then rub this over the chicken and place the chicken in an oven tray, in one layer. Pour the boiling water mixture over the top and set aside for 15 mins. Drain and put on a rack over a tray.
  • Bring 3 cups water to the boil and add the honey. Mix well until the honey has melted. Then brush the chicken with the mixture and pour the remainder over the top. Allow to cool and refrigerate (as is) for at least 2 hours - preferably overnight, uncovered, until the skin is dry. DON'T BASTE.
  • When ready, preheat the oil in a large wok (or heavy-bottomed pot) to about 180°C. Then deep fry the chicken over a moderate heat until crisp and golden brown, being careful not to overcrowd. Drain very well on kitchen paper towels.
  • Dry roast 3 tbsp salt and the peppercorns in a heavy-bottomed pan until they begin to pop. Allow to cool, before grinding.
  • Serve the chicken with the salt mixture and lemon wedges on the side.


  • sea salt
  • Chinese 5-spice powder
  • 1 tspn ground cinnamon
  • 4 chicken Marylands
  • 3 tbsp honey
  • vegetable oil
  • 1 tbsp Szechuan peppercorns
  • 1-2 lemons, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm