Five Spice Chicken
Five Spice Chicken
This recipe comes to us courtesy of Jen and Wes of @crazythickasians. This is one of their favorite Chinese poultry dishes, Five Spice Chicken. Traditionally, five spice powder represents the five flavors of spices: sweet, bitter, sour, salty, and savory. It’s commonly used in marinades or as a dry rub to season meats and seafood.
For the chicken marinade, they used Oaktown's Chinese Five Spice blend, which is comprised of fennel, cinnamon, star anise, Sichuan peppercorn, and cloves. The five spice powder adds depth and complexity to the marinade. Results are finger-licking good chicken!
Ingredients
- 1.5-1.75 lb chicken legs
Marinade
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing Wine
-
1 1/2 teaspoons Oaktown Spice Shop Chinese Five Spice
-
1 1/2 teaspoons sea salt
- 1⁄2 tablespoon honey
- 2 teaspoons garlic, finely minced
- 1 tablespoon onion, finely minced
Basting liquid
- 1 tablespoon honey
- 1 teaspoon dark soy sauce
Garnish
- Scallions, thinly sliced
Serve with
- Rice
- Bok Choy
Directions
- Marinate the chicken: Prepare marinade by mixing all the ingredients together in a bowl. After patting chicken dry with a paper towel, place on a plate or in a ziploc bag. Pour marinade all over the chicken, making sure it’s evenly coated. Place chicken in the refrigerator and marinate overnight.
- Grill the chicken: Prepare basting liquid by mixing all the ingredients together in a bowl. Oil grill and turn heat to low-medium heat. If using stovetop, use a seasoned cast iron pan. After about a minute, carefully place chicken on top. Let cook for around 30 minutes (time may vary based on your equipment), flipping halfway through and basting both sides. Chicken is ready once it reaches an internal temperature of 170°.
- Assembly: Garnish with scallions. Serve on a bed of rice and a side of bok choy. Enjoy!
And can you bake it instead of grilling and how long? Thanks so much.