TRINI-CHINESE CHICKEN
Serves: 4-6
2 tbsp (30 ml) Chinese fivespice powder
8-10 chicken thighs, legs and wings (about 3 lbs/1.5 kg)
3 or 4 limes
3 tbsp (45 ml) soy sauce
2-inch (5-cm) piece fresh ginger, peeled, minced
1/2 cup (125 ml) oil (canola or grapeseed are recommended) 2 tbsp (30 ml) sesame oil
1/2 cup (125 ml) oyster sauce 1 to 3 tbsp (15 to 45 ml) Scotch bonnet pepper sauce (sriracha or sambal oelek could be used instead)
Freshly ground pepper
1/4 cup (60 ml) chopped green onions
1. Measure Chinese five-spice powder into a large bowl, add chicken parts and toss to season each piece of chicken.
2. Add juice of two of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes, or up to a full day.
3. Remove chicken from refrigerator and bring to room temperature. Combine the two oils in a large, heavy frying pan over medium-high heat. You should have about 1/4 inch (6 mm) of oil in the pan.
4. When oil is hot, remove chicken from marinade, letting marinade drip back into the bowl.
Fry chicken, in batches to avoid crowding, turning the pieces frequently, until well browned and cooked through, 15-20 minutes per batch. Remove from pan and keep warm.
5. Meanwhile, make the dipping sauce. In a medium bowl, combine the oyster sauce, 1 tbsp (15 ml) of the hot pepper sauce and the juice of the third lime, stirring to combine. Taste and add more hot sauce, lime juice and pepper to taste.
6. Serve chicken on a heated platter, trimmed with the sauce and green onions.