Five Spice Chicken

Five Spice Chicken

Chinese five spice Main dish
Five Spice Chicken

Five Spice Chicken

By @crazythickasians

Servings

2

Prep Time

12 hours

Cook Time

45 minutes

Category

Dinner

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

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  • 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

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  • 1 tablespoon honey
  • 1 teaspoon dark soy sauce

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  • Scallions, thinly sliced

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  • Rice
  • Bok Choy

Directions

  1. 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.
  2. 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°.
  3. Assembly: Garnish with scallions. Serve on a bed of rice and a side of bok choy. Enjoy!

Five Spice Chicken

Five Spice Chicken

COMMENTS

  • Evan on

    Hi Bobbe!

    Sherry, Mirin, and Sake are all suitable substitutes. I hope you enjoy the recipe!

    Warmly,
    Evan (they/them)
    Customer Success Lead
    Oaktown Spice Shop

  • Bobbe on

    What other wine or liquid can I substitute for Shaoxing wine?

  • Evan on

    Hi Curt,

    Thanks for checking out the recipe! The marinade includes all eight of the ingredients before the Basting Liquid header.

    Warmly,

    Evan (they/them)
    Customer Success Lead
    Oaktown Spice Shop

  • Curt on

    Is the marinade just the first four ingredients or all eight before the “basting liquid” heading? If it’s just the first four what to do with the next four?

  • Kirk on

    Hi Estelle,

    Thank you for your questions. You can absolutely bake chicken thighs instead of grilling legs. Bake at 400 degrees for probably 30-40 minutes. You’ll want to start temping the chicken at 30 minutes and you’re looking for an internal temperature of 170 degrees in the thickest part not on the bone. If boneless start checking at 20 minutes. Use the same 1.5-1.75 lbs of chicken.

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