Five Spice Chicken

5 from 1 vote

This crispy, juicy Five Spice Chicken is packed with aromatic Chinese spices and pan-fried until golden brown. It's an easy, flavorful chicken dish that's perfect with a bowl of steamed rice!

Prep Time1 10

Cook Time10

Total Time1 20

Course: Dinner, Lunch

Cuisine: Asian, Chinese

Diet: Gluten Free

Servings: portions

Calories: 278kcal

Author: Claudia

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.

Nutrition