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I’ve never met anyone who doesn’t like fried chicken, have you? And this is just one easy way to whip up a really tasty chicken that I guarantee everyone will love.

As usual, I like to keep my recipes simple. Many times, I find that less is more, so I try not to crowd the taste with too many ingredients. For my five spice fried chicken, I used:

• a whole chicken, cut into chunks
• 1 tablespoon five-spice powder or less (I just estimate this so feel free to adjust)
• 1 cup flour
• a sprinkle of sugar
• salt and white pepper to taste

Season the defrosted chicken with the above ingredients for at least two hours or longer. Coat lightly with flour before frying.

In a wok, I heat up a 2-3 cups of cooking oil on high heat. To test if the oil is hot, place the tip of your chopsticks in the oil and if it bubbles, you’re set.

Place a few pieces of chicken in the oil. You want to be careful here! To prevent the hot oil from splashing, slide the pieces slowly down the side of the wok as opposed to throwing them in.

Reduce the heat to medium to allow the meat to cook through. Remove and drain when the chicken browns. Set on paper towels to absorb excess oil.

I know deep-frying conjures up images of diet pill reviews but hey, you’re not eating this every day, right? So it’s okay to go ahead and take a sniff of this five spice fried chicken because after you do, you won’t be able to resist chomping on a piece or two… or three.

It goes great with rice or potatoes as a regular meal. You can also use boneless chicken to make this a great finger food for parties, or to go with beer on football night. Go ahead and try this.