Crispy Five-Spice Chicken offers a burst of flavour and a satisfying crunch in every bite. This recipe transforms a whole chicken with a marinade full of rich, aromatic spices. Roasted first to lock in the flavours and then fried to perfection, this dish offers a crispy skin and juicy meat, making it a perfect centrepiece for any meal.
About the Recipe
Crispy Five-Spice Chicken is a delightful recipe that you will enjoy creating and serving. It is a culinary gem you won’t want to miss. The chicken is marinated in rice wine, soy sauces, sugar, ginger, and five-spice powder, infusing the chicken with deep, savoury flavours. The unique two-step cooking process-roasting then frying-ensures the chicken is crispy outside and succulent inside.Â
Why You Will Love This Recipe
You’ll love Crispy Five-Spice Chicken for its unbeatable combination of textures and flavours. The preparation might seem involved, but the result is worth every step. The marinade gives the chicken a rich, complex taste, while the roasting and frying create an irresistibly crispy skin. This dish looks impressive and delivers on taste, making it a sure hit whether you’re preparing a family dinner or hosting guests.
Crispy Five spice Chicken
Cooking Tips
For the best Crispy Five-Spice Chicken, ensure the chicken is thoroughly dried before marinating. This helps the skin get extra crispy. When frying, maintain a consistent oil temperature to avoid soggy skin. If possible, use a deep-frying thermometer. Resting the chicken after roasting allows the skin to dry out further, enhancing the crispiness when fried.
Cultural Context
Crispy Five-Spice Chicken draws inspiration from Chinese cuisine, where five-spice powder-a blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds-is commonly used. This dish is often enjoyed during festive occasions and family gatherings, symbolizing prosperity and good fortune.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 2 hours of active cooking, totalling approximately 24 hours, including marinating. Serve the chicken hot, chopped into bite-sized pieces, with hoisin sauce on the side. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to retain the crispiness.
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Nutrient Benefits
The ginger and five-spice powder in this recipe offer anti-inflammatory and digestive benefits. Ginger is known for its ability to soothe the stomach, while five-spice powder can improve metabolism and circulation.
Crispy Five-Spice Chicken
Ingredients
- 1 Whole Chicken (about 1.6 kg)
- 1 1/2 tbsp Rice Wine
- 2 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Sugar
- 2 tsp Fresh ginger (grated)
- 2 tsp Five-Spice Powder
- 1 1/2 tbsp Sesame Oil
- 4 Oil (for deep frying)
- Hoisin Sauce for serving
Instructions
- Cut the chicken in half lengthwise.
- Rinse the chicken halves, drain, and pat dry.
- Prick the legs and thighs with a skewer to help the marinade penetrate.
- In a bowl, mix the rice wine, light soy sauce, dark soy sauce, sugar, grated ginger, five-spice powder, and sesame oil.
- Brush the marinade evenly over the chicken halves on all sides.
- Cover the chicken and refrigerate overnight, turning and basting it once or twice.
- Preheat the oven to 240°C (475°F).
- Line an oven tray with aluminum foil and place a rack on top.
- Place the chicken halves on the rack and roast for 15 minutes on each side.
- Remove the chicken from the oven and let it rest for 30 minutes to allow the skin to dry.
- Heat the oil in a deep fryer or large pot until very hot (about 180°C or 350°F).
- Carefully add one chicken half, skin-side down, and fry, turning occasionally, until crispy and well browned.
- Keep the cooked chicken warm while frying the other half.
- Chop the chicken into bite-sized pieces, cutting through the bone.
- Serve with hoisin sauce on the side.
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Frequently Asked Questions:
How do I ensure the chicken stays crispy?
To ensure your Crispy Five-Spice Chicken stays crispy, dry the chicken thoroughly before marinating. After roasting:
- Let the chicken rest for at least 30 minutes, allowing the skin to dry out further.
- When frying, maintain a consistent oil temperature around 180°C (350°F) to avoid soggy skin.
- Use a deep-frying thermometer if possible.
Can I use boneless chicken for this recipe?
While Crispy Five-Spice Chicken traditionally uses a whole chicken to maximize flavour and juiciness, you can use boneless chicken thighs or breasts. Adjust the marinating and cooking times accordingly: boneless pieces will require less time to marinate and cook. Boneless pieces might also be easier to handle during frying.
What can I serve with Crispy Five-Spice Chicken?
Crispy Five-Spice Chicken pairs wonderfully with steamed or fried rice and stir-fried vegetables like bok choy or snow peas. A fresh Asian-style salad with a sesame dressing can complement the chicken’s rich flavours. Remember the hoisin sauce for dipping!
Can I bake the chicken instead of frying it?
If you prefer a healthier Crispy Five-Spice Chicken, you can bake it instead of frying. After the initial roasting, lower the oven temperature to 200°C (400°F) and bake for 20-25 minutes, or until the skin is crispy. You won’t get the same deep-fried crunch, but the chicken will still be delicious.
How do I store leftovers and reheat them?
Any leftover Crispy Five-Spice Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until heated through and the skin is crispy again. Avoid microwaving, as it can make the skin soggy.
