Baked Chinese Five Spice Chicken Food

CHINESE FIVE-SPICE CHICKEN

Steps:

• Place the chicken pieces in a large dish or plastic bag.
• Mix the remaining ingredients and pour over the chicken.
• Marinate refrigerated overnight or for 1 to 2 hours if time is short.
• Transfer the chicken to a baking dish and brush with the marinade.
• Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

BAKED CHINESE FIVE SPICE CHICKEN

Steps:

• Preheat oven for 400 degrees. Put together garlic, five spice, vinegar, sugar and salt in a bowl. Mix together. Set aside.
• Wash, clean and pat dry chicken breasts. Place chicken in a large ziploc, pour and cover chicken breasts with five spice mixture. Marinade for 30minutes to overnight.
• Place chopped onions on a baking dish, drizzle with olive oil. Season with a pinch of salt and pepper. Put chicken on top of the onions. Put it in the oven and bake for 25 minutes or until chicken is tender and juice from chicken runs clear when pierced with knife. Chicken should be moist not dry.
• Garnish with chopped parsley or cilantro and serve warm.
• Enjoy!

FIVE-SPICE ROAST CHICKEN DRUMSTICKS

Steps:

• In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.

CRISPY FIVE-SPICE CHICKEN

Steps:

• Cut chicken breasts in half lengthways.
• Dust lightly with cornflour and set aside.
• Combine all coating ingredients in a shallow bowl or plate.
• Dip chicken into beaten egg and then press firmly into the coating mixture.
• (You can double coat as well, to ensure a good coating. Just dip again in egg, then the coating mixture.) Heat 1 cm of oil in frying pan over med-high heat.
• Fry the chicken 2-3 minutes each side, until golden and crisp.
• Do not crowd the pan.
• Fry in batches if necessary.
• Drain on absorbent paper.

FIVE SPICE CHICKEN

Steps:

• Slice chicken.
• Combine soy sauce, wine, sesame oil, ginger, garlic, and 1 tsp of the 5 spice powder, and marinate chicken for at least 1 hour.
• Combine the remaining 5 spice powder with the flour and dredge the marinated chicken.
• Dip the dredged chicken in the eggs, then roll in the nuts.
• Heat the oil and cook chicken 3-4 minutes on each side.

STICKY CHINESE CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
• Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

CHINESE FIVE SPICE LACQUERED CHICKEN

Steps:

• Chicken:.
• Preheat oven to 425*F.
• Stuff the chicken cavity with the scallions, ginger, and orange zest. Set a v or regular rack in a roasting pan and brush with 1 teaspoons of the peanut oil. Whisk the rermaining 1 teaspoons peanut oil with the sesame oil, honey, and soy sauce. Brush the soy mixture over all of the chicken and sprinkle with five spice powder.
• Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
• Remove chicken from the oven and turn it over, breast side up. Cut the string where it holds the legs together and gently open the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thremometer inserted in the thigh registers 170*F., 20-25 minutes more. Move to a carving board and let rest for 10 minutes before carving.
• To make sauce:.
• Whisk the soy sauce with the rice vinegar, sesame oil, orange zest, ginger, garlic and scallion in a small bowl.
• Carve the chicken into 8 pieces, serve, and pass the dipping sauce at the table. Enjoy!

AUTHENTIC CHINESE FIVE SPICE ROAST CHICKEN

Steps:

• To make five-spice salt: Combine 5 tablespoons salt with 1 tablespoon five-spice seasoning. Place five spice salt in a dry skillet. Cook & stir over low heat 3-4 minutes.
• Rub salt mixture (1 teaspoon five spice salt per lb. of chicken) on inside and outside of chicken. Cover and refrigerate seasoned chicken for 4 hours or overnight.
• Preheat oven to 500 F.
• Insert green onions into chicken cavity.
• Place chicken, breast side down, on a rack sprayed with nonstick cooking spray in a shallow roasting pan.
• Roast chicken for 35 minutes. Turn chicken over and continue roasting another 20-25 minutes or until chicken tests done. (Chicken skin should be crisp).
• Serve slices of chicken hot or chilled with plum sauce.