How To make Five Spice Chicken
1 1/4 pounds small red potatoes
quartered
1/2 pound ground beans
1 tomato :
chopped
1 Tablespoon plus 2 tsp. olive oil
1 teaspoon dried oregano
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 Tablespoon Chinese five-spice powder
4 boneless, skinless chicken breast halves -- (about 1
pound)
Cook potatoes in large pot boiling wter 15 minutes, until almost tender. Add beans; cook 5 minutes or until tender. Drain; tranfer to large bowl. Add tomato, 1 tablespoon oil, oregano, 3/4 teaspoon salt and pepper.
Heat broiler. Coat broiler rack with nonstick cooking spray. Mix five-spice pwder, 2 teaspoons oil and 1/2 teaspoon salt in small bowl. Rub mixture over chicken.
Place chicken on prepared rack. Broil 4 inches from heat 6 minutes, turning once. Serve immediately.
Good with bean salad.
How To make Five Spice Chicken's Videos
Easy Chinese five-spice roasted chicken. Just cut, marinate, and roast! 简单美味的五香蜜汁烧鸡。剪!腌!烤!无难度!无油烟!
#SooMeiSecrets #Roasted Chicken #Food #Recipe
Five-spice chicken- Chinese style (easy oven recipe) 五香烤鸡
Here is my latest recipe for oven-baked five-spice roast chicken thighs seasoned with garlic, honey, and five-spice powder. This roast chicken recipe needs simple ingredients, perfect for a quick, budget-friendly midweek meal.
I have been in New Zealand recently and realized that food is a universal language transcending all borders and cultures. I am excited to incorporate local ingredients and cooking techniques into my recipes while still utilizing the skills and flavors of Asian cooking.
Meanwhile, let me explain how to make this oven-baked five-spice roast chicken thigh recipe that will leave you craving more.
#FiveSpiceChicken
=======================================
Recipe:
(Please download the recipe and read the full details at )
Ingredients
3 chicken thighs, skin on and bone in
2 tsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp clear honey
1/4 tsp ground black pepper
1.5 tsp Chinese five-spice powder
1 tbsp garlic, minced
Method
- Combine all the ingredients in a small bowl. Mix them well until they are thoroughly combined.
- Pat dry the chicken thighs with a paper towel.
- Rub the spice marinade all over the chicken in a large mixing bowl, making sure that the marinade is distributed evenly.
- Keep the seasoned chicken in the fridge for at least two hours.
- Preheat the oven to 190°C/375°F. Remove the marinated chicken from the fridge and let it come to room temperature before baking.
- Next, line a roasting tray with a baking sheet, and place the chicken thighs with the skin side facing up on the tray.
- Apply some olive oil to the chicken. Roast the chicken for 25-30 minutes or until it reaches an internal temperature of 74°C/165°F to ensure it is cooked.
- Once cooked, let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Garnish with chopped green onions (spring onion), and enjoy.
=======================================
Website:
Food Wishes Recipes - Five Spice Chicken Recipe - Grilled 5-Spice Chicken Recipe
Learn how to make this Grilled 5-Spice Chicken Recipe! Visit to get more info, and watch over 400 free video recipes. Enjoy!
How to cook the best Asian glazed chicken | Oven-baked 5-spice Roast Chicken | Marion's Kitchen
My fool-proof technique for perfectly cooked Asian glazed chicken. My Asian oven-baked chicken requires a super tasty 5-spice marinade and a few little process tricks, which makes all the difference to this glazed chicken.
And when it comes to meat perfection, this is the one piece of kit I can’t do without.
In collaboration with MEATERmade #MEATERmade
Check out MEATER to find out more about their products at and take 10% off using the code MARION10.
Get the written recipe here:
0:00 Introduction
0:25 Prepping the marinade
1:26 Tips for marinating the chicken
2:15 Tips for cooking the chicken
4:30 Prepping the quick picked cucumber & chilli
5:23 Glazing the chicken with more marinade
5:54 Serving & tasting
7:14 End message
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
If you only have 20 minutes, make Soy Glazed Chicken!
#shorts #chicken #easyrecipe #YUM
The Secret To Crispy Roasted Chicken - Chinese Five Spice Oven Baked Chicken Recipe [五香脆皮鸡]
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
This extra-crispy five-spice roasted chicken is definitely a killer recipe. I made a few little twists based on the original recipe. It is so crispy and incredibly delicious. Chicken is full of flavors. You know some roasted chicken looks amazing but the middle part of chicken meat tastes so plain. This is nothing like that. The flavor is perfectly infused with every part of the chicken and yeah it is so juicy.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENT LIST (1.2 kg of Chicken)
2/3 tsp of fennel seed
1 tsp of Sichuan peppercorn [Amazon Link:
1 piece of star anise
2 small little pieces of cinnamon
1 small piece of cardamom
1 piece of dried orange peel [Amazon buying link:
1/4 cup of chopped red onion (shallot should work better here but I didn’t have it)
3 cloves of garlic
3 slices of ginger
2.5 tsp of salt
2 tsp of sugar
1/2 tsp of MSG (optional)
1 tsp of oil to mix into the marinade
Oil to apply on the chicken skin and potato
Salt to sprinkle on the chicken skin (optional)
1 tbsp of all-purpose flour to dust on the skin
3 potatoes cut into thick slices
A whole chicken (1.2 kg)
You will need a spice grinder for this recipe:
INSTRUCTION
In a blender, add 2/3 tsp of fennel seed, 1 tsp of Sichuan peppercorn, 1 piece of star anise, 2 small little pieces of cinnamon, 1 small piece of cardamom, 1 piece of dried orange peel. Blend them into a fine powder.
Next, we will make the wet ingredient mix. You will need 1/4 cup of chopped red onion, 3 cloves of garlic, 3 slices of ginger. Blend them as well. Mix this into the spice mixture along with, 2.5 tsp of salt, 2 tsp of sugar, 1/2 tsp of MSG (optional), 1 tsp of oil.
Now you can take care of the whole chicken. Cut off the wings. Flip the chicken to the breast side down. Use scissors to remove the backbone. Take a knife. Do a cut on each side of the soft cartilage that is above the breastbone. Break it open. This way, the chicken should be able to lay flat and bake evenly.
Apply the spice mixture to the chicken. Put most of the seasoning on the meat side and use less seasoning on the skin side. Put the chicken in a bag. Let it sit in the fridge overnight.
Take it out the next day and put it on a baking rack. Pour boiling hot water to wash off all the marinade on the skin. If you don’t wash off the marinade, all that spices are going to burn easily and ruin the skin. Also, a quick blanching will make the skin shrink and become tight which makes your chicken come out even more crispy. Because we have a rack under it so the meat side of the marinade is still attached on the chicken. You don’t need to worry that the chicken will have not flavor.
Place some potato slices all over the baking pan. Put the chicken on top of the potatoes.
Dry the chicken skin with a paper towel. Brush a layer of oil. Make it nice and shiny. There is a little bit oil left so I brushed it on the potato.
I did sprinkle a small amount of salt on the skin because we just washed off the most of the sodium. I used about 1/4 tsp of salt here. Get a sieve and dust a thin layer of all-purpose flour on the skin. This is another twist that I did on this recipe because if you don’t have the flour, the skin does come out crispy but it is also rubbery. The flour will create a thin layer of flakiness and it takes the chicken to another level. Make sure you do this evenly and don’t put too much. I only used about a tbsp of flour.
Now your chicken is ready to bake. Preheat the oven to 360 degrees F. I use the bottom heat. Put the chicken in the middle layer of the rack and bake it for 50 minutes. Switch the heat to the top in 50 minutes later and give the skin a nice color. It will likely take about 10-15 minutes and you are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!