Juicy 20-Minute Five-Spice Chicken
Chinese · Organized from the video by CiCi Li, Asian Home Cooking
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Ingredients · 4 servings
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Steps
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- 1
Slice each chicken thigh about 1 inch apart without cutting all the way through to ensure even cooking.
💡 helps the chicken cook more evenly and a little faster
- 2
Season both sides of the chicken with salt and five-spice powder, then lightly coat with cornstarch.
💡 the light coating helps create a golden crust while keeping the chicken juicy
- 3
In a pan over medium-high heat, add the cooking oil. Place the chicken skin-side down and pan-fry for about 6 minutes until golden brown.
💡 use any high-smoke-point oil like avocado or peanut
🔥 medium-high heat⏱ 6 minutes
- 4
Flip the chicken and cook for another 6 minutes until golden brown. Remove the chicken and set it aside.
⏱ 6 minutes
- 5
In the same pan over medium heat, combine chicken stock, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, honey, five-spice powder, garlic, and ginger.
🔥 medium heat
- 6
Stir the sauce to combine and bring to a simmer. Return the chicken to the pan and coat with the sauce for about 2 minutes.
💡 the sauce becomes rich, glossy, and packed with flavor
🔥 simmer⏱ 2 minutes
- 7
Cook until the chicken's internal temperature reaches at least 165°F (74°C). Slice into bite-sized pieces and drizzle with the remaining sauce before serving.
🔥 165°F
Tips
- Slicing the thighs 1 inch apart helps them cook more evenly and faster.
- You can replace cornstarch with potato starch or sweet potato starch.
- A little five-spice powder goes a long way; it adds a warm, aromatic flavor.
- The chicken is done when the internal temperature is at least 165°F (74°C).
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: CiCi Li, Asian Home Cooking on YouTube