20-Min Five-Spice Chicken Recipe

This Five-Spice Chicken is one of those quick dinners my family asks for again and again. The chicken thighs are golden on the outside, tender and juicy inside, and coated in a rich, glossy five-spice sauce with garlic, ginger, soy sauce, and a touch of honey.

What I love most is that it takes only 20 minutes from start to finish. I make a few shallow cuts in the chicken thighs so they cook more evenly and quickly, then give them a light coating of cornstarch before pan-frying. That simple step creates a beautiful golden crust and helps the sauce cling to every piece.

Serve it with steamed rice and your favorite vegetables, and you have an easy weeknight dinner that’s packed with flavor. Every time I make this for my family, it disappears fast!

What Is Five-Spice Chicken?

Five-Spice Chicken is a Chinese-inspired chicken dish flavored with Chinese five-spice powder, a fragrant spice blend known for its warm, sweet, savory, and aromatic flavors.

There are many ways to make five-spice chicken. It can be roasted, braised, grilled, or pan-fried, and the seasonings vary from recipe to recipe.

For my version, I pan-fry boneless chicken thighs until golden, then finish them in a savory five-spice sauce made with soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, honey, garlic, and ginger.

The result is tender, juicy chicken coated in a rich, glossy sauce with that unmistakable five-spice aroma. And because we’re using boneless chicken thighs and a quick pan-frying method, the whole dish is ready in just 20 minutes.

What Is Chinese Five-Spice Powder?

Chinese five-spice powder is an aromatic spice blend commonly used in Chinese cooking. There’s no single universal formula, but many blends contain:

• Star anise: Sweet and licorice-like
• Fennel: Warm and slightly sweet
• Cinnamon or cassia: Sweet and warming
• Cloves: Deep and aromatic
• Sichuan peppercorns: Citrusy with a gently numbing quality

The exact ingredients and proportions can vary depending on the brand or recipe.

Five-spice powder is quite powerful, so a little goes a long way. In this recipe, I use just enough to give the chicken and sauce that signature warm, fragrant flavor without overpowering the other ingredients.

Why Make Shallow Cuts in the Chicken Thighs?

This is one little step I like to do whenever I want chicken thighs to cook quickly and evenly.

Make shallow cuts about 1 inch apart, but don’t slice all the way through the chicken. The cuts help thicker portions of the thighs cook more evenly, which is especially helpful for a quick recipe like this one.

Why Coat the Chicken with Cornstarch?

The light starch coating is one of my favorite parts of this recipe.

Cornstarch helps dry the surface and creates a thin, golden crust as the chicken pan-fries. Once the chicken goes back into the sauce, that coating also helps the flavorful sauce cling beautifully to the outside.

You don’t have to use cornstarch, either. Potato starch or sweet potato starch are both great alternatives and will give you a slightly different crispy texture.

Let’s Talk Ingredients

Chicken thighs: Boneless chicken thighs stay juicy and are perfect for pan-frying. Five pieces should weigh about 2 pounds for this recipe.

Five-spice powder: The star of the recipe. A small amount gives the chicken its warm, distinctive aroma.

Cornstarch: Creates a light golden coating and helps the sauce cling to the chicken. Potato starch or sweet potato starch also works.

Cooking oil: Choose a high-smoke-point cooking oil, such as avocado or peanut oil, for pan-frying.

Chicken stock: Forms the base of the sauce and keeps it from becoming too concentrated.

Soy sauce: Provides savory flavor and saltiness.

Dark soy sauce: Adds deeper color and a richer soy flavor.

Oyster sauce: Brings savory depth and subtle sweetness.

Shaoxing wine: Adds another layer of aroma and complexity to the sauce.

Honey: Balances the savory ingredients with just enough sweetness and helps create that beautiful glossy finish.

Garlic and ginger: Fresh aromatics that complement the warm spices and make the sauce even more fragrant.

Step-by-Step: Let’s Cook

Serves: 4
Prep Time: 6 minutes
Cook Time: 14 minutes

Step 1: Prepare the Chicken

Make shallow cuts across each chicken thigh about 1 inch apart without cutting all the way through.

Season both sides with salt and five-spice powder.

Lightly coat both sides with the cornstarch.

Tip: The shallow cuts help the chicken cook more evenly and quickly, while the starch creates a light golden crust and helps keep the chicken juicy.

Step 2: Pan-Fry the Chicken

Heat the cooking oil in a large pan over medium-high heat.

Add the chicken and pan-fry for about 6 minutes, until beautifully golden.

Flip and cook for another 6 minutes until golden on the other side.

Remove the chicken from the pan and set aside.

Tip: Once the chicken is in the pan, give it time to develop a golden crust before flipping.

Step 3: Make the Five-Spice Sauce

Reduce the heat to medium. In the same pan, add the chicken stock, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, honey, five-spice powder, garlic, and ginger.

Stir well and bring the sauce to a simmer.

Tip: Five-spice powder is very aromatic, so don’t be tempted to add too much. A small amount gives the sauce plenty of flavor.

Step 4: Finish the Five-Spice Chicken

Return the chicken to the pan and coat it with the sauce. Cook for about 2 minutes, turning and spooning the sauce over the chicken until it’s rich and glossy.

Cook until the chicken reaches an internal temperature of at least 165°F (74°C).

Tip: As the sauce reduces, keep coating the chicken so every piece picks up that glossy five-spice sauce.

Step 5: Slice and Serve

Transfer the chicken to a cutting board and slice into bite-sized pieces. Spoon the remaining sauce over the top.

Serve immediately with steamed rice and your favorite vegetables.

Tip: Let the chicken rest briefly before slicing so you don’t lose too many of those delicious juices.

Frequently Asked Questions

What if I don’t have cornstarch?
You can use potato starch or sweet potato starch instead. Both work well for creating a light, golden coating on the chicken.

Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works too, but it cooks faster and can dry out more easily. Adjust the cooking time as needed and cook until the thickest part reaches 165°F (74°C).

Can I use skinless chicken thighs?
Yes. Boneless, skinless chicken thighs work perfectly in this recipe.

Can I make this without Shaoxing wine?
Yes. You can leave it out if needed, although the finished sauce will have a slightly different flavor.

Why isn’t my chicken getting golden?
Make sure the pan and oil are hot before adding the chicken, and don’t move it too soon. Give the first side enough time to develop a golden crust before flipping.

How do I know when the chicken is done?
The thickest part of the chicken should reach an internal temperature of at least 165°F (74°C).

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