Mix 1 tablespoon cornstarch to a paste with a quarter cup of cold water. When it is smooth, add the five-spice powder, soy sauce, wine or sherry, cayenne, honey, and another quarter cup of water. Season the chicken with salt, then toss it with the mixture. Leave it for 4 hours, stirring several times to marinate it. Drain, then sift the remaining cornstarch over the chicken, using enough so each piece is lightly dusted. Pour an inch of peanut oil into a large skillet and set over a high heat. Drop the chicken pieces in a few at a time and cook until browned. Cooking time is 6–8 minutes, and you should keep the oil sizzling but not so hot that the outside of the chicken burns before the inside is done. To test for doneness, remove a piece from the pan and insert the point of a knife, pressing down as you do so. The juice that runs should be clear, not pink. Serves 8–10.
2-3 tablespoons cornstarch 1 teaspoon five-spice powder 2 tablespoons soy sauce 2 tablespoons rice wine or dry sherry ¼ teaspoon cayenne pepper 2 teaspoons honey salt to taste 3 pounds boneless chicken thighs or breast, cut into bite-sized chunks peanut oil for frying