Golden Five Spice Chicken Recipes

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GOLDEN FIVE-SPICE STICKY CHICKEN



Golden Five-Spice Sticky Chicken image

Make and share this Golden Five-Spice Sticky Chicken recipe from Food.com.

Provided by Noo8820

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

8 chicken thighs, skin on
8 chicken drumsticks, skin on
4 tablespoons peanut oil
6 garlic cloves, finely chopped
finger length piece fresh ginger, grated
4 tablespoons shaohsing rice wine or 4 tablespoons dry sherry
4 tablespoons light soy sauce
4 tablespoons clear honey
4 teaspoons five-spice powder

Steps:

  • Whisk together the marinade ingredients.
  • Put the chicken into a dish, then pour over the marinade, mixing to coat it.
  • Cover and then chill for at least 20 minutes or up to 24 hours if you have time.
  • Heat the oven to 180/160/Gas 4. Lift the chicken out of the marinade into a roasting tin (I recommend you line it with foil). Roast for 40 minutes, then pour over the remaining marinade and cook for a further 30 minutes until golden and sticky.

GOLDEN FIVE SPICE CHICKEN



Golden Five Spice Chicken image

Five spice gives this chicken a wonderfully warm aromatic flavor that adults and children will love. Time does not include marinating.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

8 chicken thighs, skin on
8 chicken drumsticks, skin on
3 scallions, shredded
4 tablespoons peanut oil
6 garlic cloves, finely chopped
2 teaspoons gingerroot, grated
4 tablespoons rice wine or 4 tablespoons sherry wine
4 tablespoons light soy sauce
4 tablespoons honey
4 tablespoons five-spice powder

Steps:

  • Whisk together the marinade ingredients, put the chicken into a dish then pour over the marinade and mix to coat. Cover then chill for at least 20 minutes or up to a day if you have time.
  • Heat the oven to 350F and lift the chicken out of the marinade into a roasting tin. Roast for 40 minutes, pour over the remaining marinade then cook for a further 30 minutes until golden and sticky.
  • Sprinkle with the scallion and serve.

Nutrition Facts : Calories 428.2, Fat 27.5, SaturatedFat 7, Cholesterol 138.1, Sodium 636.7, Carbohydrate 10.8, Fiber 0.3, Sugar 8.9, Protein 31.6

CRISPY FIVE-SPICE CHICKEN



Crispy Five-Spice Chicken image

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

4 chicken breasts
cornflour, for dusting
2 eggs, lightly beaten
oil, for shallow-frying
2 1/2 teaspoons Chinese five spice powder
2 cups fine breadcrumbs
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
cracked black pepper, to taste
1 tablespoon flat leaf parsley, finely chopped

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

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