Ginger and Five Spice Fried Chicken is my go-to recipe when I want to impress dinner guests with something different from regular fried chicken. The marinade blends sweet, savory, and aromatic elements, while the two-step cooking process ensures perfect texture every time. I learned this technique from my neighbor who lived in Hong Kong, and it’s been a family favorite ever since.
About the Recipe
This recipe puts a unique spin on regular fried chicken by using Chinese ingredients and cooking methods. The marinade includes fresh ginger, garlic, and five-spice powder, creating deep flavor layers. Steaming the chicken before frying might seem unusual, but trust me – it’s the secret to keeping the meat tender while getting that perfect crispy coating.
Why You’ll Love This Recipe
You’ll love how the chicken turns out both crispy and juicy. The marinade ingredients are easy to find at most grocery stores, and the recipe steps are straightforward. The mix of ginger and five-spice creates an amazing aroma that’ll make your kitchen smell wonderful. Best of all, you can prep most of it ahead of time, making it perfect for parties or family dinners.
Ginger and Five Spice Fried Chicken
Cooking Tips
– Pat the chicken pieces dry before frying for extra crispiness
– Don’t skip the resting time after steaming
– Keep the oil temperature steady around 350°F (175°C)
– Use a deep frying thermometer if you have one
– Cut chicken pieces to similar sizes for even cooking
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 3.5 hours (including marinating). Serve hot with steamed rice and stir-fried vegetables. Leftovers keep well in the fridge for 2-3 days – reheat in the oven at 350°F for 10-15 minutes to restore crispiness.
Similar Recipes
– Korean Fried Chicken
– Japanese Karaage
– Salt and Pepper Chicken Wings
Ginger and Five Spice Fried Chicken
Ingredients
- 750 gms Chicken (cut into 8 to 10 pieces)
- Coriander Leaves (few, chopped, to garnish)
- Oil as required
For the marinade:
- 2 Small Onions (sliced)
- 1 inch Ginger (peeled, sliced)
- 2 cloves Garlic
- 1/4 cup Water
- 1/8 cup Soy Sauce
- 1 tbsp Rice Wine
- 1 tsp Five Spice Powder
- 2 tbsp Sugar
- 1/4 Black Pepper Powder
Instructions
- Combine the small onions, ginger, garlic and sugar in a bowl.
- Blend to a smooth paste and transfer to a pan.
- Place the pan over medium flame and add all the marinade ingredients.
- Mix well and bring to a boil.
- Simmer till the sugar has dissolved.
- Remove and transfer to a bowl.
- Add the chicken pieces and make sure each piece is well coated.
- Cover and keep it in the fridge for 2 hours.
- From time to time, baste the chicken pieces with the marinade.
- Drain the marinade and steam cook the chicken for 30 minutes.
- Remove and keep aside for another 30 minutes or till the chicken has dried completely.
- Heat oil in a pan over high flame.
- Deep-fry the chicken until golden brown and crispy.
- Remove and drain excess oil.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I marinate the chicken overnight?
Yes. Marinating for up to 24 hours works great. Just remember to turn the chicken pieces occasionally for even flavor distribution.
What can I substitute for rice wine?
Dry sherry makes a good substitute, or use apple juice mixed with a tiny splash of vinegar for a non-alcoholic option.
Can I skip the steaming step?
The steaming step is key for juicy meat. Skipping it will result in a different texture and might make the chicken too dry.
