Best 5 Roasted Chinese Five Spice Chicken Recipes
Indulge in the symphony of flavors with this Roasted Chinese Five-Spice Chicken, where succulent chicken meets the alluring embrace of aromatic Chinese five-spice powder. Embark on a culinary journey to tantalize your taste buds with this traditional Chinese dish, elevated with our carefully curated selection of recipes. Discover the secrets to achieving tender, juicy chicken infused with the captivating blend of fennel, cloves, cinnamon, star anise, and Sichuan peppercorns. Our comprehensive guide includes three tantalizing variations, each boasting its own unique charm. Whether you prefer the classic roasted chicken, the delectable pan-fried version, or the soul-warming chicken soup, we've got you covered. Get ready to captivate your senses and experience the harmonious balance of sweet, savory, and aromatic flavors in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
CHINESE FIVE SPICE CHICKEN (五香烤鸡)
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
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
ROASTED CHINESE FIVE SPICE CHICKEN
I love roasted chicken, I must have a least 2 dozen different versions that I prepare. When I want something a little bit Asian I fix this Chinese Five Spice Chicken. My Uncle Ben's Ginger Rice and Sauteed Romaine with Oyster go well with the chicken.
Provided by Marsha Gardner
Categories Roasts
Time 50m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, combine pressed garlic, salt, olive oil, five-spice powder and mix well. Add the chicken pieces and turn to coat. Cover and chill at least an hour or overnight.
- 2. Preheat oven to 425-degrees. Arrange onion wedges in a 13"x9"x2" roasting pan. Place chicken, skin side up, over the onions. Roast until the chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove from oven and allow to rest for 10 minutes or so. Transfer chicken and onions to a platter and serve.
FIVE-SPICE ROAST CHICKEN DRUMSTICKS
In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy color. Many eateries display a range of cooked food in their window fronts to entice diners. Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.
FIVE-SPICE, SOY & LEMON ROAST CHICKEN
Try a roast with a difference - Chinese five-spice, citrus and ginger add warmth to the rich soy and hoisin sauce-based gravy
Provided by Jane Hornby
Categories Main course
Time 1h50m
Number Of Ingredients 11
Steps:
- Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
- Heat the oven to 190C/170C fan/gas 5. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
- Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed - don't add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.
Nutrition Facts : Calories 516 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 58 grams protein, Sodium 2.1 milligram of sodium
AUTHENTIC CHINESE FIVE SPICE ROAST CHICKEN
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
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
Tips:
- Choose the right chicken: Bone-in, skin-on chicken thighs or drumsticks work best for this recipe as they stay juicy and flavorful during roasting. Chicken breasts can also be used, but be sure to adjust the cooking time accordingly and pay attention to prevent overcooking.
- Use fresh herbs and spices: Fresh herbs and spices provide the best flavor for this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount as they are more concentrated.
- Don't overcrowd the pan: When roasting the chicken, make sure to leave enough space between the pieces so that they cook evenly and get crispy skin.
- Roast the chicken until it's cooked through: The internal temperature of the chicken should reach 165°F (74°C) before it's done. Use a meat thermometer to check the temperature to ensure it's cooked safely and thoroughly.
- Let the chicken rest before serving: After roasting, let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Roasted Chinese Five-Spice Chicken is an easy and delicious weeknight meal that's perfect for a quick and tasty dinner. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will love. The combination of Chinese five-spice powder, soy sauce, honey, and ginger creates a sweet, savory, and aromatic glaze that coats the chicken beautifully. Whether you serve it with rice, noodles, or vegetables, this roasted chicken is sure to be a hit. So next time you're looking for a simple but impressive meal, give this recipe a try – you won't be disappointed!
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