Best 4 Chinese Five Spice Air Fryer Butternut Squash Fries Recipes

CHINESE FIVE SPICE RECIPE

Steps:

• Heat a large pan to medium-high heat. Add the whole seasonings and lightly toast them over dry heat, 1-2 minutes. Stir part way through. Be sure to not let the spices burn.
• Remove from heat and transfer toasted spices to a spice grinder. Grind until well blended. You can also use a mortar and pestle to pulverize the ingredients by hand.
• Use as desired. Store in a sealed container in a cool, dark place.
• Mix the ingredients together until well combined. Use as desired. Store in a sealed container in a cool, dark place.

AIR FRYER BUTTERNUT SQUASH HOME FRIES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil in a large bowl. Add squash pieces to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total.
• Transfer to a bowl or serving plate and sprinkle seasoning blend evenly over the top. Garnish with fresh rosemary.

CHINESE FIVE-SPICE AIR FRYER BUTTERNUT SQUASH FRIES

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Place cut squash in a large bowl. Add oil, five-spice powder, garlic, salt, and black pepper and toss to coat.
• Cook butternut squash fries in the preheated air fryer, shaking every 5 minutes, until crisp, 15 to 20 minutes total. Remove fries and season with additional sea salt.

FRIED CHINESE FIVE-SPICE CHICKEN WINGS

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.
• Preheat oven to 350°F.
• Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.
• Reduce temperature to 250°F.
• In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.
• Serve wings with salt and pepper mixture.