Empty My Fridge
20-Min Five-Spice Chicken Recipe | My Family Can't Get Enough of This!
Ingredients
- Chicken thigh · boneless5 pieces
- Salt
- Five spice · powder½ tsp
- Cornstarch2 tbsp
- Vegetable oil2 tbsp
- Chicken stock4 tbsp
- Soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Shaoxing wine1 tbsp
- Honey1 tbsp
- Garlic3 cloves
- Ginger1 tsp
Instructions
- Make shallow cuts about 1 inch apart across each chicken thigh, without cutting through.
- Season both sides with a pinch of salt and a pinch of five-spice powder, then lightly coat both sides with 2 tablespoons cornstarch.
- Heat 2 tablespoons oil in a large pan over medium-high heat. Pan-fry the chicken for about 6 minutes until golden, then flip and cook another 6 minutes until golden. Remove and set aside.
- Reduce the heat to medium. In the same pan, add 4 tablespoons chicken stock, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon honey, 1/2 teaspoon five-spice powder, 3 minced garlic cloves and 1 teaspoon grated ginger. Stir and bring to a simmer.
- Return the chicken to the pan and turn it in the sauce, spooning sauce over it, for about 2 minutes until glossy. Cook until the internal temperature reaches at least 165°F (74°C).
- Transfer to a cutting board, slice into bite-sized pieces, and spoon the remaining sauce over the top.
Summarized from CiCi Li's video. Watch it for the details.
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