Empty My Fridge
The Juiciest Five-Spice Chicken in 20 Minutes! #shorts
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 all the way through.
- Season both sides of the chicken with salt and five-spice powder, then lightly coat both sides with cornstarch.
- Heat the oil in a large pan over medium-high heat. Add the chicken and pan-fry about 6 minutes until golden.
- Flip the chicken and cook about 6 more minutes until golden on the other side. Remove the chicken and set it aside.
- Lower 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 to a simmer.
- Return the chicken to the pan and coat it with the sauce. Cook about 2 minutes, turning and spooning sauce over the chicken until glossy.
- Cook until the chicken reaches an internal temperature of at least 165°F (74°C).
- Let the chicken rest briefly, slice into bite-sized pieces and spoon the remaining sauce over the top.
Summarized from CiCi Li's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.