20-Min Five-Spice Chicken Recipe
his Five-Spice Chicken is tender, juicy, and coated in a rich, glossy five-spice sauce. It's an easy, flavor-packed chicken dinner ready in just 20 minutes.
Ingredients
For the chicken
- 5 pieces boneless chicken thighs, (2 pounds)
- Pinch of salt
- Pinch of five-spice powder
- 2 tablespoons cornstarch, or potato starch, or sweet potato starch
- 2 tablespoons cooking oil, any high-smoking-point oil like avocado or peanut
For the five-spice sauce
- 4 tablespoons chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- ½ teaspoon five-spice powder
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
Instructions
- To prepare the chicken: Make shallow cuts across each chicken thigh about 1 inch apart without cutting all the way through. Season both sides with the salt and five-spice powder, then lightly coat both sides with the cornstarch.
- To pan-fry the chicken: In a large pan over medium-high heat, add the cooking oil. Add the chicken and pan-fry for about 6 minutes, until golden brown. Flip and cook for another 6 minutes, until golden brown. Remove the chicken and set aside.
- To make the five-spice sauce: In the same pan over medium heat, add the chicken stock, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, honey, five-spice powder, garlic, and ginger. Stir well and bring to a simmer.
- To finish the five-spice chicken: Return the chicken to the pan and coat it with the sauce for about 2 minutes, until the sauce becomes rich and glossy. Cook until the chicken reaches an internal temperature of at least 165°F (74°C).
- To slice and serve: Transfer the chicken to a cutting board and slice into bite-sized pieces. Drizzle the remaining sauce over the chicken and serve with steamed rice and your favorite vegetables.
Video
Notes
- Make shallow cuts: Cutting into the chicken about 1 inch apart without going all the way through helps the thighs cook more evenly and quickly.
- Use a light starch coating: Cornstarch helps create a golden crust while keeping the chicken juicy. Potato starch or sweet potato starch also works.
- Let the chicken brown: Avoid moving the chicken too soon. Give each side time to develop a beautiful golden crust before flipping.
- Go easy on the five-spice: Five-spice powder is very aromatic, so a little goes a long way.
- Watch the sauce: The honey helps create a rich, glossy sauce, but it can reduce quickly, so keep an eye on it during the final 2 minutes.
- Check for doneness: The thickest part of the chicken should reach at least 165°F (74°C) before serving.