CRISP SPICED CHICKEN

                 3 lb. chicken
                 1 tsp. five-spice powder
                 1 tbsp. cornstarch
                     oil, for deep[-frying
                      lemon wedges ans green onions to serve
Wash and clean chicken. Dry thoroughly and chop through the bone
into 10 or 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.
    NOTE:
If you find-spice very pungent, reduce the quantity to 1/2 tsp. the first
time you make the dish.