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.
