GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven.
Provided by Dave Lieberman
Categories appetizer
Time 45m
Yield 40 wings
Number Of Ingredients 11
Steps:
- Preheat your oven to 500 degrees F.
- If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
- Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
- Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
FESTIVE GOLDEN FIVE-SPICE CHICKEN
Chinese five-spice gives this chicken a wonderfully warm, aromatic flavour that adults and children will love
Provided by Ching-He Huang
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 9
Steps:
- Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
- Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.22 milligram of sodium
CRISPY FIVE-SPICE CHICKEN
From Donna Hay's "Flavours". May substitute with pork fillets too. And i've tried it with panko (japanese breadcrumbs) with better, crispier results.
Provided by WaterMelon
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breasts in half lengthways.
- Dust lightly with cornflour and set aside.
- Combine all coating ingredients in a shallow bowl or plate.
- Dip chicken into beaten egg and then press firmly into the coating mixture.
- (You can double coat as well, to ensure a good coating. Just dip again in egg, then the coating mixture.) Heat 1 cm of oil in frying pan over med-high heat.
- Fry the chicken 2-3 minutes each side, until golden and crisp.
- Do not crowd the pan.
- Fry in batches if necessary.
- Drain on absorbent paper.
Nutrition Facts : Calories 505.4, Fat 19.1, SaturatedFat 5.3, Cholesterol 185.8, Sodium 1106.1, Carbohydrate 40.1, Fiber 3, Sugar 3.5, Protein 40.9
FIVE SPICE CHICKEN
Just a quick Chinese themed way of fixing chicken breasts - the prep time includes the minimum time for marinating.
Provided by ChrisMc
Categories Chicken
Time 1h18m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken.
- Combine soy sauce, wine, sesame oil, ginger, garlic, and 1 tsp of the 5 spice powder, and marinate chicken for at least 1 hour.
- Combine the remaining 5 spice powder with the flour and dredge the marinated chicken.
- Dip the dredged chicken in the eggs, then roll in the nuts.
- Heat the oil and cook chicken 3-4 minutes on each side.
Nutrition Facts : Calories 614.5, Fat 41.3, SaturatedFat 7, Cholesterol 213.6, Sodium 867.4, Carbohydrate 22.5, Fiber 3.5, Sugar 1.7, Protein 36.5
CRISPY CHICKEN BREASTS WITH SPICY HONEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
- In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
- In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
- Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
- For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
- To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.
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