Five spices roast chicken#hongkong #fivespices #roastchicken #recipe
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
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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.
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Website:
The Secret To Crispy Roasted Chicken - Chinese Five Spice Oven Baked Chicken Recipe [五香脆皮鸡]
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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.
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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!
How to make Five Spice Fried Chicken
Thanksgiving holiday is coming up so I’ve partnered with @cookwithyouyou to share with you my Five Spice Fried Chicken recipe! Growing up, my family always celebrated Thanksgiving with a feast however we didn’t eat the traditional western Thanksgiving meal. Our spread consisted of delicious asian dishes. My parents actually don’t like turkey so we prepared chicken instead and I wanted to share with you one of my favorites.
I used my favorite neutral cooking oil, You You’s Tea Seed Oil to prepare this. With it’s high smoke point I am able to achieve that crispy skin on the outside and juiciness on the inside.
Since it’s the month of Thanksgiving, Black Friday and Cyber Monday, Yóu Yóu is doing a limited offer from 19-30 Nov for a Buy 2 Get 1 Free offer. Enter code “THANKYOUYOU” at check-out.
cookwithyouyou.com
Give thanks with a bottle of Tea Seed Oil made from 8 years of love!
Prep time: 15 minutes
Marinating time: at least 1 hour minimum but best to marinate overnight
Cooking time: 8-14 minutes per batch depending on chicken cut
Total prep and cook time: about 30 minutes
Serving Size: 2-3 people as appetizers
Ingredients:
1.5 lbs chicken wings (you can use other cuts as well)
Neutral Oil for frying (Organic Tea Seed Oil)
Dry Mix:
½ cup all purpose flour
½ cup cornstarch
1 tsp five spice powder
¼ tsp paprika
Chicken Marinade:
1 tsp five spice powder
1 tsp garlic powder
2 tbsp soy sauce
1 tbsp sesame oil
Salt and pepper to taste
Garnish: green onions, cilantro and fresh chilies (optional)
Instructions:
1. Marinate chicken with marinade ingredients for at least one hour. Marinate overnight for best results.
2. Create the dry mix by mixing together all the ingredients.
3. Heat neutral oil in a pan on medium high heat. You want enough oil to cover the chicken half way.
4. Fry the chicken till they are crispy and flip them halfway through. Wings should take about 8-10 minutes to fry and drumsticks take about 12-14 minutes. If you want them ultra crispy, put them back in a second time and double fry for a couple minutes.
5. Plate and garnish with some freshly chopped green onions, cilantro and chilies.
Music: Sweet
Musician: LiQWYD
#friedchicken #chickenwings #maihomecooking #asianfood #easyrecipes
5 Spice Buffalo Chicken Wings Recipe
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Today, we are making my west meets east recipe - Five-spice roasted chicken wings with buffalo sauce. Five-spice is a classic flavor for Chinese wings. Buffalo sauce is so popular in western culture - just wait until you see how incredible these wings are when the two tastes are combined!
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For the Chicken Marinade
1 kg of chicken wings
1 tbsp of Chinese cooking wine (Amazon Link -
1.5 tsp of Sugar
1/2 tsp of dark soy sauce (Amazon Link -
2 cloves of garlic, grated
1/2 inch of ginger, grated
For the Dry Rub
1 tbsp of Cornstarch
1 tbsp of baking powder
2 tsp of 5 spice powder (Watch this video to learn how to make your own -
2 tsp salt or to taste
1.5 tsp of Paprika (Amazon Link -
For the five-spice buffalo Sauce:
1/3 cup of frank’s red-hot sauce (Amazon Link -
1.5 tbsp of honey (Amazon Link -
1/4 tsp of 5-spice powder (Watch this video to learn how to make your own -
1 clove of garlic, grated
1/4 cup of butter
INSTRUCTIONS
In a small bowl, mix all the dry rub ingredients until well combined and set aside. Cornstarch will create a thin and light crust to make sure your wings come out crispy. Baking powder will release a lot of carbon dioxide while baking, which brings in tons of lightness and fluffiness to the chicken skin.
Pad the wings dry with paper towels. Then marinade with Chinese cooking wine, sugar, dark soy sauce, garlic, and ginger.
Mix the wings with the dry rub thoroughly or until you don’t see any dry powder seasoning left.
Wrap a baking pan with tin foil and place a rack on top of that. Put the chicken on the rack. Let it sit in the fridge uncovered for 24 hours or until the skin is completely dry. This is the key to get a crispy result. If you don’t have space in your fridge, you can place the chicken wings under a fan for 4-5 hours.
Preheat the oven to 425°F (218 C). Transfer the wings from the fridge directly into the oven. Let it bake for 30-40 minutes. Every oven is different, so be sure to keep an eye on it for the very last 10 minutes so you don’t burn it.
While waiting, you can make the buffalo sauce. In a sauce pot, add 1/3 cup of hot sauce. I am using frank’s red-hot sauce. Then, go in with 1.5 tbsp of honey; grate 1 cloves of garlic in. Sprinkle 1/4 tsp of five spice powder to add some chinese influence.
Turn the heat to medium and bring this to a simmer. Let it cook for a couple of minutes.
Turn off the heat and throw in 1/4 cup of cold butter. We’re going to use the rest of the heat to melt it. If you keep heating it, the temperature will climb up. If it passes 120°C, the butter will start breaking. You will end up with a clear separation where the oil is floating on the top and the sauce is sinking at the bottom.
Once the butter is melted completely. Coat the chicken with the buffalo sauce. Enjoy!
Videography / Editing by Austin Schargorodski -