Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.
- 4 skinless, boneless chicken breasts, (about 3½ pounds)
- 6 tablespoons light soy sauce
- 2 tablespoons Chinese five-spice powder
- 2 tablespoons garlic powder
- 1 tablespoon cayenne pepper
- ½ cup mayonnaise, preferably Kewpie
- 1 ounce fermented bean curd in chili oil, drained (optional)
- 1 teaspoon white soy sauce
- 1 teaspoon Chinese five-spice powder
- ¼ teaspoon cayenne pepper
- Vegetable oil (for frying; about 6 cups)
- 2 scallions, thinly sliced
- ¼ cup coarsely chop cilantro with tender stems
- 4 pineapple buns (bolo baos) or brioche buns, split, toasted
Butterfly each chicken breast by cutting into one long side of breast and gradually slicing until you are almost all the way to the other edge (do not cut all the way through). Open breast like a book, as if the connected edge were the spine. If one side is thicker than the other, cover chicken with plastic wrap and pound until even.
Whisk soy sauce, oil, five-spice powder, garlic powder, and cayenne in a large bowl. Add chicken and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
Whisk mayonnaise, fermented bean curd (if using), and soy sauce in a small bowl until sauce is smooth.
Do Ahead: Sauce can be made 3 days ahead. Store airtight at room temperature. Cover and chill.
Mix five-spice powder and cayenne in a small bowl.
Fit a large pot with thermometer and pour in oil to come halfway up sides. Heat over medium-high until thermometer registers 350°.
While the oil is heating up, whisk cornstarch, rice flour, and 1¾ cups water in a large bowl (the mixture should resemble thick tempura batter).
Working in 4 batches, fry chicken, turning occasionally and adjusting heat to maintain oil temperature, until deep golden brown, about 5 minutes per batch. Transfer to a wire rack set over paper towels to drain. Sprinkle lightly with salt and spice mixture while still hot. Let cool 5 minutes.
Spread sauce on top of chicken and sprinkle with scallions and cilantro. Sandwich between buns.
Nutritional ContentCalories (kcal) 1910Fat (g) 108Saturated Fat (g) 20Cholesterol (mg) 280Carbohydrates (g) 142Dietary Fiber (g) 6Total Sugars (g) 9Protein (g) 91Sodium (mg) 1690Reviews Section
149685 fried chinese five spice chicken wings Recipes
Fried Chinese Five-Spice Chicken Wings
Fried Chinese Five-Spice Chicken Wings
Five-Spice Chicken Wings - Nuwave/Flavorwave Ovens
Five-Spice Chicken Wings - Nuwave/Flavorwave Ovens
Chinese Five-Spice Chicken with Red Cabbage and Potato Gratin (Alexis Hernandez)
Five-Spice Fried Chicken Sandwich - Recipes
Five spice powder is one of my favourite spice mixtures which I would frequently use as a spice rub for roasted meats ( Crispy Roast Pork Recipe ) or as a seasoning powder for fried foods ( Salt & Pepper Chicken Recipe , Crispy Calamari Recipe ).
I did a Stir Fried Satay Chicken not too long ago and I thought I could probably experiment with a Stir Fried Five Spice Chicken too. The colours of the dish were a little dull but taste wise, I thought it was not bad. I used chicken breast as a leaner, healthier option but I’d suggest that you use a dark meat cut (or bone-in parts) instead so the chicken would remain moist and juicy while simmering away. This is an easy dish that you can make for a weekday dinner. Give it a try!
Five Spice Chicken Recipe
Ingredients: (serves 4 as one of few side dishes)
600g chicken breasts, cut into smaller pieces
2 bulbs garlic, peeled & finely chopped
1/2 tbsp five spice powder
1/2 tbsp sugar
1 tbsp light soy sauce
1/2 cup water
2 tsp olive oil
1. Marinate chicken with light soy sauce, five spice powder and sugar. Chill in fridge for at least 30 minutes.
2. Heat oil in pan and fry the garlic till lightly browned.
3. Add the chicken and stir fry till the meat is no longer pink.
4. Add water and bring to a boil. Reduce heat to simmer for 10 minutes till chicken is cooked through.
Five Spice BBQ Chicken Sandwich with Sesame Slaw and Ginger Garlic Chips
These tasty little sandwiches were a nice switch from the typical fried chicken sandwiches we've made in the past. Spicy, flavorful, and aromatic: They require a bit of prep but are well worth it! We ended up serving them on smaller buns (not quite sliders, but close), but the recipe can be easily adapted for a full-sized sandwich. Original recipe can be found here.
29 ounce can tomato sauce
3 tablespoons diced ginger root
1 tablespoon chopped garlic
1 tablespoon liquid smoke
2 tablespoons chili paste
1 tablespoon Kitchen Bouquet
2 tablespoons rice wine vinegar
3 tablespoons five spice powder
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
In a sauce pot over a medium flame, cook the diced ginger and garlic with the sesame oil for 1-2 minutes, until somewhat cooked. Stir in all remaining ingredients, reduce the heat to low, and allow to simmer for at least 30 minutes. These amounts will make more than you need for your sandwiches, but it keeps well in the fridge. You should also be able to find a 15 ounce can of tomato sauce, allowing you to halve all ingredients so there isn't much/any leftover.
Garlic Ginger Potato Chips
3 teaspoons garlic powder
Using a slicer (I like to use the wavy slicer on my box grater, rotating the potatoes 90 degrees each cut to get a bit of waffle-like texture to my chips), thinly slice the redskin potatoes. Place them in a deep bowl, rinse a few times, and then submerge them in cold water and allow them to sit for 30 minutes or so. While they sit you can assemble your seasoning (and work on the rest of this meal!) by simply mixing them together in a bowl.
Once the chips have soaked for a bit, give them one final rinse, dry them as best you can with paper towel, and then fry them stove top with your oil. When they're golden brown remove them from the oil to fresh paper towel and sprinkle liberally with the seasoning mix.
1 cup shredded napa cabbage
1/2 cup carrots, cut to matchstick size
1/4 cup shredded radicchio
2 tablespoons toasted sesame seeds
Mix all ingredients thoroughly in a bowl. Leave in the fridge until ready to serve.
4 thinly cut chicken breast pieces, approximately 2-3 ounces each
1/2 cup corn starch (flour works as well, but corn starch gives it a wonderful crunch)
Pat the chicken pieces dry with paper towel. In a bowl mix the cornstarch, salt, and pepper and then thoroughly coat the chicken pieces. Heat some high heat oil in a pan, enough to cover the pieces about halfway, and then shallow fry the chicken until golden brown, about 2-3 minutes per side.
Place 3-4 tablespoons of slaw on the bottom of your bun, top with a piece of chicken, and then spoon a few tablespoons of your BBQ sauce over the top. Serve with your ginger garlic chips.
- 2 large chicken breasts
- 1 cup buttermilk
- 1 cup flour
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon salt
- Canola oil, for frying
- 1 cup chicken stock
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tablespoon sriracha
- 1 garlic clove, minced
- 1 teaspoon cornstarch
- 2 cups napa cabbage, finely diced
- 1/4 cup red onions
- 1 cup carrots, julienned
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
Butterfly and split the chicken breasts in half, lengthwise, giving you 4 equal sized filets. Transfer to a freezer bag, cover with buttermilk, and chill in the fridge overnight.
Heat 3 inches of canola oil in a high-sided Dutch oven to 350 degrees F.
In a bowl, whisk together all of the sauce ingredients until smooth. Pour the sauce into a saucepan and heat over medium-heat, stirring often. When the sauce has thickened (about 90 seconds), remove from the heat and set aside.
Prepare a bowl with the flour, salt, and five-spice powder. Dredge the chicken in the flour, coating all sides. Fry the chicken for 6 - 8 minutes, until crispy, golden brown, and the juices run clear.
Transfer the chicken directly from the oil to the hoisin sauce, and give everything a good toss to coat.
While the chicken is frying, heat a pan over medium-heat, and pour in the sesame oil. When the oil is hot, add the carrots, cabbage, and soy sauce, and cook for 2 minutes. Stir in the green onions, and remove from the heat.
Build the burgers with 1 tablespoon mayo, a hoisin chicken breast, and top with 2 tablespoons of stir fried vegetables.
Taiwanese Fried Chicken
I headed to New Orleans with visions of dirty rice, crawdads and chess pie in my head. You see, I love Southern food, which is in many ways the opposite of California cuisine: there is nothing gluten-free or low-carb, nothing in mousse or gel form. And with its emphasis on seafood (with shells and tails!), deep frying, and cooked greens — simple ingredients prepared with traditional techniques — Southern food is sort of like… Chinese food.
When my parents first arrived in America over 40 years ago, my mother found Midwestern cooking oddly bland and unsatisfying. The food that saved her was fried chicken. Which meant that during my childhood, eating out often meant red and white striped buckets and those little packets with a wet wipe, napkin and spork. I didn’t realize until much, much later in my life that many Americans regarded fried chicken as Southern fare or soul food. Even when my family later moved to California, the yearly Taiwanese American Lunar New Year’s parties served banquet fare for the adults, while us youngsters were given boxes of crispy drumsticks and corn on the cob. To me, fried chicken was simply our food.
Cafe du Monde, and yes I am fascinated with old bicycles
Usually, after traveling for any period of time, I return with a craving for home cooking, usually Chinese. This time, however, my official duties kept me in the conference center most of the time, dining on hotel catered meals. While I did manage to sneak out to Cafe du Monde and partake of beignets on more than one occasion, I returned to the West Coast in an odd state of mind. I was eager to sleep in my own bed, yet I still hungry for the South.
This was a job that called for fried chicken. Not just any old fried chicken, but the Taiwanese kind. When my mother discovered the eleven secret herbs and spices, I think what she was really longing for were the original five spices of her childhood. You see, fried chicken — along with pork chops and squid — is a staple of Taiwanese cooking. Not buckets full of oversized breasts and thighs, but smaller pieces of meat cut off the bone, and dipped in a fragrant, extra crispy batter. Sometimes called popcorn chicken or salt and pepper chicken, these bite-sized morsels are often dished up as snacks at boba cafes in cities like Cupertino or San Gabriel, where there are large numbers of immigrants from Taiwan.
I’m not a fan of deep-frying. During my childhood, I watched too many times as my mom quickly dropped egg rolls or battered smelt into a pot only to get red welts on her forearms from the splattering oil. But sometimes you gotta do what you gotta do.
Taiwanese food is not always a hit with my children and husband. Somehow the bracing pungency of stinky tofu is lost on the American palate. But they gobbled this down. Just like Colonel Sanders helped my mother adjust to American food, maybe this fried chicken will help my kids maintain the connection with their Taiwanese roots.
Taiwanese Fried Chicken Wings
In this recipe, I’ve used wings and drummettes instead of the traditional pieces of thigh meat. Fried chicken, Taiwanese-style, involves marinating the meat first. Instead of buttermilk as is often used for American recipes, this chicken is soaked in a mixture of soy sauce, rice wine and spices. I used five-spice and white pepper in both the brine and the coating for a little extra kick. Taiwanese batter gets its crispiness not from wheat flour, but from sweet potato flour and corn starch. Contrary to what you might expect, sweet potato flour is not orange. It is produced from white sweet potatoes, hence it’s gluten-free (I told you I’m from California!) and somewhat coarser than wheat flour, which allows it to hold up to moisture and frying.
1 1/2 lbs. chicken wings and drummets
1 c. sweet potato flour (found in Asian markets)
a few basil leaves, julienned
- Blend soy sauce, wine, garlic and half of the spices in a mixing bowl.
- Add chicken pieces and marinate for several hours or overnight.
- Mix the sweet potato flour, corn starch and remaining dry spices in a shallow bowl
- Heat an inch or two of oil in a wok or Dutch oven over medium-high heat
- Test if the oil is hot enough by dropping in a cube of bread. If it bubbles and fries quickly, the oil is ready. (Sorry, no temperatures. Like I said, I’m not a big deep-frying person!)
- Gently lower the chicken, a few pieces of time into the hot oil. Turn the pieces as they begin to look golden around the edges.
- Remove the finished chicken pieces to a plate lined with a paper towel, and repeat with remaining chicken.
- Garnish with julienned basil leaves. The traditional way is to flash fry the basil leaves, so they get translucent and crispy. But I felt like keeping things a little fresher and simpler.
- Break out the wet wipes and enjoy!
Our fearless lunch leader, Cheryl Tan will be making a San Francisco appearance on Saturday, May 20 to present her book A Tiger in the Kitchen. Check the Omnivore Books website for details.
Until then, you can check out more great fusion recipes from my lunching buddies below, or follow #LetsLunch on Twitter.
Cheryl’s Goan Pork Curry Tacos on A Tiger in the Kitchen
Lisa’s Jewish-Chinese Brisket on Monday Morning Cooking Club
Emma’s Bulgogi Kimchi Nachos on Dreaming of Pots and Pans
Nancie’s Chili-Cheese Biscuits from Sandra Gutierrez
Pat’s Buttery Tofu, Pasta and Peas on The Asian Grandmothers Cookbook
- 1 (5 pound) whole chicken, cut in half
- ½ lime, juiced
- 1 tablespoon fish sauce
- 3 cloves garlic, crushed
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon Chinese five-spice powder
- 2 teaspoons hot chile paste (such as sambal oelek)
- 2 teaspoons grated fresh ginger
- 1 teaspoon soy sauce
- ⅓ cup seasoned rice vinegar
- ½ lime, juiced
- 1 teaspoon fish sauce
- 1 teaspoon hot chile paste (such as sambal oelek)
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).
Ginger and Five Spice Fried Chicken
Chicken – 750 gms, cut into 8 to 10 pieces
Coriander Leaves – few, chopped, to garnish
Oil as required
For the marinade:
Small Onions – 2, sliced
Ginger – 1 one inch piece, peeled, sliced
Garlic – 2 cloves
Water – 1/4 cup
Soy Sauce – 1/8 cup
Rice Wine – 1 tblsp
Five Spice Powder – 1 tsp
Sugar – 2 tblsp
Black Pepper Powder – 1/4 tsp
1. Combine the small onions, ginger, garlic and sugar in a bowl.
2. Blend to a smooth paste and transfer to a pan.
3. Place the pan over medium flame and add all the marinade ingredients.
4. Mix well and bring to a boil.
5. Simmer till the sugar has dissolved.
6. Remove and transfer to a bowl.
7. Add the chicken pieces and ensure each piece is well coated.
8. Cover and keep it in the fridge for 2 hours.
9. From time to time, baste the chicken pieces with the marinade.
10. Drain the marinade and steam cook the chicken for 30 minutes.
11. Remove and keep aside for another 30 minutes or till the chicken has dried completely.
12. Heat oil in a pan over high flame.
13. Deep-fry the chicken until golden brown and crispy.
14. Remove and drain excess oil.
15. Garnish with coriander leaves.
16. Serve hot.
Chicken and Sweet Potato Coconut Curry
Omam (Ajwain) Sambar
Praveen Kumar is the founder of Awesome Cuisine. He started Awesome Cuisine in 2008 to showcase the rich culinary heritage of India and also as a means to track his love for food. A Digital Marketer by profession and a foodie by passion, he has been involved in food ever since his school days.
Bill’s Favorite Chicken Recipes:
Everybody loves chicken! When I think of my favorite chicken recipes on our blog, I think about not only the flavors, but also the memories that go with them. – Bill
Steamed Chicken with Dried Mushrooms & Lily Flowers
I grew up with many chicken dishes in my parents’ kitchen. But the best comfort food chicken dish has to be this Steamed Chicken with Mushrooms & Dried Lily Flowers . Not only is it delicious, with a delicate, silky texture, I have fond memories of my mom preparing and cooking it at home when I was young. The sauce poured over steamed white rice is a favorite among kids.
Soy Sauce Chicken
Soy sauce, spices, sugar, and lots of wine added to the poaching liquid makes this Soy Sauce Chicken (See Yow Gai) one of the tastiest chicken dishes on our blog. My sister thinks this recipe is better than the chickens you get from Chinatown. You know the ones—hanging next to the char siu and Cantonese roast ducks!
Sticky Oyster Sauce Chicken
Sticky Oyster Sauce Chicken is a quick and easy dish braised in the wok. The velvety, sticky sauce is made from basic ingredients like oyster sauce, soy sauce, sesame oil, fresh ginger, and scallions. It’s so easy to make, we as kids were able to cook the dish by ourselves. The most prominent memory I have of this dish? When I cooked it for friends from my first job after college!
Five Spice Chicken
Baked Five Spice Chicken is one of those weekday dishes we cooked often when Sarah and Kaitlin were growing up. Marinated the night before and ready to place in the oven when Judy and I got home from work, it was an easy but very tasty meal. Just ask Sarah and Kaitlin!
(Sarah here. It’s true. Five spice chicken is one of my favorites to this day!)
“Droolworthy” Chicken (Koushui Ji)
Droolworthy” Chicken, or Kou Shui Ji, is one of those dishes I discovered later in life when I lived and worked in Beijing. Made from poached chicken, the spicy and flavorful sauce is to die for. Typically served as an appetizer, it can be easily turned into a main dish for dinner.
Five-Spice Fried Chicken Sandwich - Recipes
The phenomenon of Nashville hot chicken continues to blaze a trail throughout the U.S., with chefs keeping the fires burning by adding their own creative spins while still delivering that signature scorching heat. The concept-defining sandwich at Hurricane Ray’s Hot Chicken offers five spice levels. They range from No Heat to Category 5, ensuring that customers all along the capsaicin-tolerance spectrum can enjoy authentic Nashville hot chicken 2,000 miles from its origins. Launched last January from a food truck, the concept and its signature handheld have proven so popular that it’s since added another truck along with a ghost kitchen.
Heat hits the sandwich through multiple sources, explains Raymond Gomez, President and Owner. The chicken thigh is marinated overnight in buttermilk and hot sauce. Battered and fried, it’s then dunked in a spicy “mud” of cayenne pepper, brown sugar and butter (with a Carolina Reaper blend for those Cat 5 enthusiasts). Comeback sauce, housemade coleslaw, pickles and a brioche bun complete the build. “The coleslaw-pickle combination brings sweet and savory flavors it’s a perfect match for the juicy fried chicken,” says Gomez.