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In a large, nonreactive bowl, toss thechicken with five-spice powder, then withthe juice of 2 of the limes, the soy sauceand the ginger. Cover and marinate in therefrigerator for at least 30 minutes andup to 6 hours.
Heat oils in a large skillet over medium-highheat. There should be at least1/4 inch of oil in the pan. When the oil ishot, remove chicken from marinade,allowing excess marinade to drip backinto the bowl, and fry, in batches ifnecessary to not crowd the pan, turningthe pieces frequently, until well brownedand cooked through, 15 to 20 minutes.
Meanwhile, make the dipping sauce.Combine oyster sauce, a tablespoonof the Scotch-bonnet-pepper sauce andthe juice of the remaining lime and stirto combine. Adjust seasonings with morehot sauce, lime juice and freshly groundblack pepper to taste.
Garnish with scallions and serve withwhite or fried rice, with a drizzle of thesauce over each piece of chicken and theremaining sauce on the side.