Best 10 Chinese Five Spice Lacquered Chicken Recipes

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Tantalize your taste buds with the symphony of flavors in Chinese Five-Spice Lacquered Chicken, a culinary masterpiece that embodies the essence of Chinese cuisine. This delectable dish features tender and succulent chicken marinated in a captivating blend of five-spice powder, soy sauce, honey, and aromatic ginger. The chicken is then roasted to perfection, resulting in a crispy, golden-brown exterior that yields to a juicy and flavorful interior. Accompanying this main attraction are three equally enticing recipes: Steamed Bok Choy, a simple yet elegant side dish that showcases the natural sweetness of bok choy; Jasmine Rice, a fluffy and fragrant rice that serves as the perfect canvas for the rich flavors of the chicken; and a refreshing Cucumber-Radish Salad, a delightful combination of crisp cucumbers, radishes, and a tangy dressing, providing a vibrant contrast to the savory chicken.

Let's cook with our recipes!

STICKY CHINESE FIVE SPICE CHICKEN | MARION'S KITCHEN



Sticky Chinese Five Spice Chicken | Marion's Kitchen image

Glossy, sticky, sweet... this simple marinade turns everyday, oven-baked chicken into what dreams are made of. To amp up the flavour even more, leave it overnight so soak up all that goodness. Gorgeous!

Provided by Bee

Yield 4

Number Of Ingredients 12

4 skin-on, boneless chicken thighs (or any skin-on chicken pieces)
3 tbsp hoisin
2 tbsp honey
1 tbsp oyster sauce
1 tbsp dark soy sauce
3 garlic cloves, finely grated
2 tsp Homemade Chinese Five Spice (you can use store-bought too)
400g Chinese broccoli (gai larn)
steamed rice to serve
Basting Sauce:
2 tbsp honey
1 tbsp dark soy sauce

Steps:

  • Step 1.In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 2 hours and up to overnight.
  • Step 2.Preheat oven to 180°C/356°F (fan-forced).
  • Step 3.Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes.
  • Step 4.While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve.
  • Step 5.Mix the basting sauce ingredients together in a small bowl.
  • Step 6.Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through.
  • Step 7.Serve with steamed Chinese broccoli and rice.

CHINESE FIVE SPICE CHICKEN (五香烤鸡)



Chinese Five Spice Chicken (五香烤鸡) image

Tender, juicy and thoroughly flavoured, Chinese five spice chicken brings roast chicken to a new level. Learn how to cook it perfectly.

Provided by Wei Guo

Categories     Main Course

Number Of Ingredients 9

1 free range chicken (about 1.8kg/4 lbs )
2 tsp salt
¾ tsp five spice powder
¼ tsp garlic powder/garlic granule
¼ tsp ground white pepper
1 tsp dark soy sauce
1 tsp Shaoxing rice wine (optional)
1 tbsp honey
½ tsp dark soy sauce

Steps:

  • Place the chicken over a large tray with the breasts down and the legs towards you. Find its backbone in the middle. Use kitchen scissors/shears to cut along both sides of the backbone, separating it from the ribs (see images for reference in the post above).
  • Flip over the chicken so that the breasts are facing up. Use the palm of your hand to firmly push the middle of the chicken until it's completely flattened.
  • Pat dry the whole chicken with kitchen paper to remove any moisture.
  • Mix salt, five spice powder, garlic powder and white pepper in a bowl. Rub half of the mixture over the cavity side.
  • Flip over the chicken. Mix dark soy sauce and Shaoxing rice wine. Rub it over the skin side. Then spread the rest of the dry mix. Massage to evenly distribute.
  • Leave to rest uncovered in the fridge overnight (12-24 hours).
  • One hour before cooking, take the chicken out of the fridge and allow it to come back to room temperature.
  • Preheat a fan-assisted oven at 390F°/200C°, or 425F°/220C° if using a conventional oven.
  • Use a roasting tray with a wire rack that fits inside. Fill the tray with some water (lower than the rack) and put the chicken on the rack (skin facing up). Place the tray in the middle of the oven. Leave to cook for 15 minutes.
  • Turn the oven down to 320F°/160C° (or 350F°/180C° if using a conventional oven). Continue cooking for a further 20 minutes. If your chicken is a little bigger or smaller, increase or reduce the time by 5 minutes or so (Check the water level in the tray and top up if necessary).
  • Take out the chicken. Mix honey and soy sauce then brush a thin layer over the skin. Put back into the oven. Cook for another 5 minutes.
  • Turn the heat back up to 390F°/200C° (or 425F°/220C° for a conventional oven). Take out the chicken and brush a second time. Roast for 5 more minutes to finish.
  • Check the doneness (see footnote to learn how). Then take the chicken out and leave to rest for 10 minutes before carving into small pieces to serve.

Nutrition Facts : ServingSize 1 serving, Calories 542 kcal

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

AUTHENTIC CHINESE FIVE SPICE ROAST CHICKEN



Authentic Chinese Five Spice Roast Chicken image

This is a recipe from my mother (who yes is Chinese). I loved this chicken as a kid and couldn't believe how simple this recipe is. This comes out so crispy and delicious. Prep time does not include time needed for the seasoning to set.

Provided by enigma256

Categories     Whole Chicken

Time 1h30m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 4

five-spice salt (recipe to follow)
4 lbs roasting chickens
1 -2 green onion, sliced
plum sauce

Steps:

  • To make five-spice salt: Combine 5 tablespoons salt with 1 tablespoon five-spice seasoning. Place five spice salt in a dry skillet. Cook & stir over low heat 3-4 minutes.
  • Rub salt mixture (1 teaspoon five spice salt per lb. of chicken) on inside and outside of chicken. Cover and refrigerate seasoned chicken for 4 hours or overnight.
  • Preheat oven to 500 F.
  • Insert green onions into chicken cavity.
  • Place chicken, breast side down, on a rack sprayed with nonstick cooking spray in a shallow roasting pan.
  • Roast chicken for 35 minutes. Turn chicken over and continue roasting another 20-25 minutes or until chicken tests done. (Chicken skin should be crisp).
  • Serve slices of chicken hot or chilled with plum sauce.

Nutrition Facts : Calories 981.8, Fat 72, SaturatedFat 20.6, Cholesterol 331.4, Sodium 309.3, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 77.9

CHINESE FIVE-SPICE CHICKEN



Chinese Five-Spice Chicken image

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

Provided by Amanda in Adelaide

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg chicken piece
1 medium onion, finely chopped
1 -3 garlic clove, finely chopped
1/3 cup soy sauce
2 tablespoons peanut oil
2 teaspoons five-spice powder

Steps:

  • Place the chicken pieces in a large dish or plastic bag.
  • Mix the remaining ingredients and pour over the chicken.
  • Marinate refrigerated overnight or for 1 to 2 hours if time is short.
  • Transfer the chicken to a baking dish and brush with the marinade.
  • Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4

TRINI-CHINESE CHICKEN



Trini-Chinese Chicken image

Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation's emergence from British rule. The skin is fried into a lacquered mahogany. The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island's tables.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

8 to 10 chicken thighs, legs and wings,about 2 1/2 to 3 pounds total
2 tablespoons five-spice powder
3 limes
3 tablespoons soy sauce
1 2-inch knob ginger root, peeled andminced
1/2 cup neutral oil, like canola or grapeseed
2 tablespoons sesame oil
1/2 cup oyster sauce
1 to 3 tablespoons Scotch-bonnet-peppersauce, ideally Matouk's Soca, to taste
Freshly ground black pepper
1/4 cup chopped scallions, for garnish.

Steps:

  • In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
  • Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
  • Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
  • Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 44 grams, Carbohydrate 10 grams, Fat 60 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED FIVE SPICE CHICKEN



Grilled Five Spice Chicken image

Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken

Time 7h2m

Yield 6

Number Of Ingredients 13

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)

Steps:

  • 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).
  • Drizzle vinegar lime juice mixture over the chicken and serve.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g

FABULOUS FIVE SPICE CHICKEN



Fabulous Five Spice Chicken image

This dish is great on the BBQ or cooked in the broiler at home. The secret is the fresh ginger, star anise, and a touch of sherry.

Provided by MACEO1

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 4

Number Of Ingredients 12

3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons sherry
2 shallots
6 cloves garlic
2 tablespoons fresh ginger
2 tablespoons Chinese five-spice powder
1 serrano pepper
2 tablespoons brown sugar
½ teaspoon ground anise seed
½ teaspoon salt
2 pounds bone-in chicken parts

Steps:

  • In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
  • Preheat grill for high heat.
  • Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 18.2 g, Cholesterol 141.4 mg, Fat 34.4 g, Fiber 0.5 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 1146 mg, Sugar 7.8 g

BAKED CHINESE FIVE SPICE CHICKEN



Baked Chinese Five Spice Chicken image

A must have for dinner during winter time. This moist chicken breasts recipe, blended with Chinese five spice, sugar and rice vinegar is a winner. Top it off with your favorite fresh herbs and serve it warm with your favorite salad or pasta to complete your appetite. Bon Appetit!

Provided by reinalagman

Categories     Chicken Breast

Time 1h5m

Yield 6 Persons, 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
4 garlic cloves, minced
3 medium onions, chopped
1 tablespoon rice vinegar
1/2 teaspoon salt
1 teaspoon Chinese five spice powder
1 tablespoon packed brown sugar or 2 tablespoons white sugar
3 large chicken breasts, skinless, bone in
chopped parsley or cilantro (to garnish)
fresh ground black pepper, on onions

Steps:

  • Preheat oven for 400 degrees. Put together garlic, five spice, vinegar, sugar and salt in a bowl. Mix together. Set aside.
  • Wash, clean and pat dry chicken breasts. Place chicken in a large ziploc, pour and cover chicken breasts with five spice mixture. Marinade for 30minutes to overnight.
  • Place chopped onions on a baking dish, drizzle with olive oil. Season with a pinch of salt and pepper. Put chicken on top of the onions. Put it in the oven and bake for 25 minutes or until chicken is tender and juice from chicken runs clear when pierced with knife. Chicken should be moist not dry.
  • Garnish with chopped parsley or cilantro and serve warm.
  • Enjoy!

Nutrition Facts : Calories 218.1, Fat 13.5, SaturatedFat 2.9, Cholesterol 46.4, Sodium 242.8, Carbohydrate 8.1, Fiber 1, Sugar 4.6, Protein 15.8

FIVE SPICE CHICKEN



Five Spice Chicken image

Just a quick Chinese themed way of fixing chicken breasts - the prep time includes the minimum time for marinating.

Provided by ChrisMc

Categories     Chicken

Time 1h18m

Yield 3-4 serving(s)

Number Of Ingredients 11

3/4 lb chicken breast
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons other cooking wine
1 teaspoon sesame oil
2 teaspoons five-spice powder
1 teaspoon ginger, minced
1 teaspoon garlic, crushed
1/2 cup flour
2 eggs, beaten
1/2 cup almonds, chopped or 1/2 cup sesame seeds
3 tablespoons oil

Steps:

  • Slice chicken.
  • Combine soy sauce, wine, sesame oil, ginger, garlic, and 1 tsp of the 5 spice powder, and marinate chicken for at least 1 hour.
  • Combine the remaining 5 spice powder with the flour and dredge the marinated chicken.
  • Dip the dredged chicken in the eggs, then roll in the nuts.
  • Heat the oil and cook chicken 3-4 minutes on each side.

Nutrition Facts : Calories 614.5, Fat 41.3, SaturatedFat 7, Cholesterol 213.6, Sodium 867.4, Carbohydrate 22.5, Fiber 3.5, Sugar 1.7, Protein 36.5

Tips:

  • Use a whole chicken: This will give you the most flavorful and moist results.
  • Make sure the chicken is thoroughly dry before cooking: This will help the lacquer adhere to the skin.
  • Score the chicken skin: This will help the lacquer penetrate the meat and create a crispy crust.
  • Use a high-quality Chinese five-spice powder: This is the key to getting the authentic flavor of this dish.
  • Baste the chicken frequently with the lacquer: This will help to keep it moist and flavorful.
  • Roast the chicken until it is cooked through: The internal temperature should reach 165 degrees Fahrenheit.

Conclusion:

Chinese five-spice lacquered chicken is a delicious and impressive dish that is perfect for any special occasion. With its crispy skin, flavorful meat, and beautiful presentation, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe to try, give this one a try. You won't be disappointed!

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