Five Spice Chicken (Crispy and Juicy)
This post may contain affiliate links.This crispy, juicy Five Spice Chicken is packed with aromatic Chinese spices and pan-fried until beautifully golden brown. It’s an easy, flavorful chicken dish that’s perfect with a bowl of steamed rice!
A Quick Look at the Recipe
🏷️ Recipe Name: Five Spice Chicken
⏱️ Ready In: ~ 20 minutes
🍽️ Serves: 2 portions
🔥 Calories: 278 kcal per portion (estimate)
🧾 Main Ingredients: Chicken thigh fillet (skin on), soy sauce, pepper, cooking wine (Shaoxing wine) or water, five spice powder, cornstarch.
🥗 Dietary Info: Halal (if without wine)
🧠 Difficulty: Easy with simple step-by-step guide.
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Chinese Five Spice Chicken is a simple yet flavorful dish made with chicken marinated in aromatic five-spice seasoning and pan-fried until the skin is golden and crispy while the meat stays tender and juicy.
This easy chicken recipe is perfect for a quick family meal and tastes wonderful with a bowl of steamed rice. You can also make it in an air fryer for a convenient alternative.
If you enjoy Chinese chicken dishes, try my Kung Pao Chicken for a savory, spicy stir-fry, Szechuan Chicken for something fiery and flavorful, or Three Cup Chicken for a delicious Taiwanese classic.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
- Chicken Thigh Fillets – Use boneless chicken thighs with the skin on for the best results. The skin becomes beautifully crispy when pan-fried, while the meat stays tender and juicy.
- Chinese Five Spice Powder – The key ingredient that gives this chicken its distinctive warm, aromatic flavor. You can use store-bought powder or make your own with my Homemade Chinese Five Spice Powder recipe.
- Shaoxing Wine – Enhances the aroma and flavor of the marinade. You can substitute it with dry sherry or substitute it with water if preferred.
- Mushroom Powder – Adds extra umami and depth of flavor. You can substitute it with a little chicken seasoning powder or omit it.
- Cornstarch – Helps create a lightly crisp, golden-brown surface when the chicken is pan-fried.
How to Make Five Spice Chicken
STEP 1. Marinate the Chicken. In a bowl, combine the soy sauce, pepper, mushroom powder, Shaoxing wine, and Chinese five-spice powder. Stir well to combine (Image 1). Make a few shallow cuts in the thicker parts of the chicken thighs on the meat side, without cutting through the skin. This helps the chicken cook faster and more evenly.
Pour the marinade over the chicken thighs, coating both the meat and skin sides (Image 2). Gently massage the chicken to distribute the seasoning evenly (Image 3). Sprinkle the cornstarch over both sides of the chicken and mix until evenly coated (Image 4). Cover and refrigerate for at least 1 hour or overnight.
STEP 2. Pan-Fry the Chicken. Heat a little cooking oil in a frying pan over medium heat. Place the marinated chicken thighs in the pan, skin-side down (Images 5, 6). Pan-fry for about 5 minutes, or until the skin turns golden brown and crispy. Flip the chicken over and cook the other side for another 5 minutes, or until fully cooked (Image 7).
The chicken should reach an internal temperature of 165°F (74°C) in the thickest part. Adjust the cooking time depending on the thickness of the chicken thighs. Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Slice into serving pieces (Image 8) and serve with steamed rice.
Air-Fryer Option: You can also cook this Five Spice Chicken in an air fryer. Lightly spray both sides of the marinated chicken with cooking oil. Arrange the chicken thighs in a single layer in the air-fryer basket and air-fry at 180°C (356°F) for 5 minutes on each side, or about 10 minutes total, until golden brown and crispy. Make sure the internal temperature reaches 165°F (74°C) before serving. Cooking time may vary depending on the thickness of the chicken.
Pro Tips
- Use skin-on chicken thighs. Boneless chicken thighs with the skin on work best for this recipe. The skin becomes beautifully golden and crispy when pan-fried, while the meat stays tender and juicy.
- Score the chicken. Make a few shallow cuts in the thicker parts of the meat, without cutting through the skin. This helps the chicken cook faster and more evenly.
- Marinate for better flavor. Let the chicken marinate in the refrigerator for at least 1 hour to absorb the aromatic five-spice seasoning. For a deeper flavor, you can marinate it overnight.
- Use medium heat. Pan-fry the chicken over medium heat to prevent the skin and seasoning from burning before the meat is fully cooked. Avoid flipping too frequently so the skin can develop a golden-brown crust.
- Don’t overcook the chicken. Cooking time may vary depending on the thickness of the chicken thighs. Use a meat thermometer to check that the thickest part reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing to keep it juicy.
Serving Suggestions
Serve this pan-fried Five Spice Chicken hot with a bowl of steamed rice, fragrant Hainanese Chicken Rice, or comforting Chicken Congee. They all pair wonderfully with the aromatic flavors of the chicken.
For a balanced meal, add some vegetables like Bok Choy Stir Fry or Green Beans and Egg Stir Fry.
You can also serve it with a warm bowl of Egg Drop Soup or Korean Beef Radish Soup for a satisfying and comforting meal.
Five Spice Chicken FAQs
Chinese five spice powder is an aromatic blend typically made with star anise, cinnamon, cloves, Sichuan peppercorns, and fennel seeds. It adds a wonderful combination of sweet, warm, and slightly peppery flavors to chicken. You can use store-bought powder or make your own with my homemade Chinese Five Spice Powder recipe.
Yes! You can use boneless chicken breast, but chicken thighs are my preferred choice because they stay juicier and more tender. Chicken breast tends to dry out more easily, so adjust the cooking time depending on its thickness.
I recommend marinating the chicken for at least 1 hour in the refrigerator to allow the seasoning to develop its flavor. For a richer, more aromatic taste, you can marinate it overnight.
Absolutely! Lightly spray both sides of the marinated chicken with cooking oil. Air-fry at 180°C (356°F) for 5 minutes on each side, or approximately 10 minutes total, until golden brown and crispy. Make sure the internal temperature reaches 165°F (74°C).
The best way is to use a meat thermometer. Insert it into the thickest part of the chicken, and make sure the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the thickness of the chicken thighs.
Yes! You can marinate the chicken the night before and keep it covered in the refrigerator. When you’re ready to serve, simply pan-fry or air-fry it. Freshly cooked chicken gives you the best crispy skin and juicy texture.
Storage
Store leftover Five Spice Chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, pan-fry the chicken on both sides over medium-low heat until heated through. Alternatively, air-fry for about 5 minutes until hot and the skin becomes crispy again. Reheat to an internal temperature of 165°F (74°C).
More Chicken Recipes
- Char Siu Chicken – Juicy Chinese BBQ chicken coated in a sweet, savory, and beautifully caramelized glaze.
- Hainanese Chicken – Tender poached chicken served with fragrant rice and flavorful dipping sauces.
- Chicken Mushroom Stir Fry – Tender chicken and mushrooms tossed in a savory sauce for a quick and delicious meal.
- Garlic Fried Chicken – Delicious fried chicken packed with savory garlic flavor and a crispy exterior.
Looking for more delicious chicken dishes? Explore my Asian Chicken Recipes collection for more easy and flavorful chicken recipes from across Asia.
Five Spice Chicken
Equipment
- 1 saucepan
Ingredients
- 2 chicken thigh boneless, skin on
- 1 tbsp soy sauce
- ½ tsp pepper
- ½ tbsp Shaoxing wine or water
- ½ tsp five spice powder
- 1 tbsp cornstarch
Instructions
- In a bowl, combine the soy sauce, pepper, mushroom powder, Shaoxing wine, and Chinese five-spice powder. Stir well to combine (Image 1). Make a few shallow cuts in the thicker parts of the chicken thighs on the meat side, without cutting through the skin. This helps the chicken cook faster and more evenly.
- Pour the marinade over the chicken thighs, coating both the meat and skin sides (Image 2). Gently massage the chicken to distribute the seasoning evenly (Image 3). Sprinkle the cornstarch over both sides of the chicken and mix until evenly coated (Image 4). Cover and refrigerate for at least 1 hour or overnight.
- Heat a little cooking oil in a frying pan over medium heat. Place the marinated chicken thighs in the pan, skin-side down (Images 5, 6). Pan-fry for about 5 minutes, or until the skin turns golden brown and crispy. Flip the chicken over and cook the other side for another 5 minutes, or until fully cooked (Image 7).
- The chicken should reach an internal temperature of 165°F (74°C) in the thickest part. Adjust the cooking time depending on the thickness of the chicken thighs. Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Slice into serving pieces (Image 8) and serve with steamed rice.
Notes
- Use skin-on chicken thighs. Boneless chicken thighs with the skin on work best for this recipe. The skin becomes beautifully golden and crispy when pan-fried, while the meat stays tender and juicy.
- Score the chicken. Make a few shallow cuts in the thicker parts of the meat, without cutting through the skin. This helps the chicken cook faster and more evenly.
- Marinate for better flavor. Let the chicken marinate in the refrigerator for at least 1 hour to absorb the aromatic five-spice seasoning. For a deeper flavor, you can marinate it overnight.
- Use medium heat. Pan-fry the chicken over medium heat to prevent the skin and seasoning from burning before the meat is fully cooked. Avoid flipping too frequently so the skin can develop a golden-brown crust.
- Don’t overcook the chicken. Cooking time may vary depending on the thickness of the chicken thighs. Use a meat thermometer to check that the thickest part reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing to keep it juicy.
- Air-Fryer Option: You can also cook this Five Spice Chicken in an air fryer. Lightly spray both sides of the marinated chicken with cooking oil. Arrange the chicken thighs in a single layer in the air-fryer basket and air-fry at 180°C (356°F) for 5 minutes on each side, or about 10 minutes total, until golden brown and crispy. Make sure the internal temperature reaches 165°F (74°C) before serving. Cooking time may vary depending on the thickness of the chicken.
This Five Spice Chicken is so delicious! I love how the aromatic five-spice seasoning gives it such a wonderful flavor. The skin is crispy, and the meat stays tender and juicy. Perfect with steamed rice!