Ingredients for Five Spice Chicken
- Boneless Chicken Breast
- 4 tablespoons peanut oil
- Dark Soy Sauce
- 2 tablespoons brandy
- Chinese Five Spice Powder
- Brown Sugar
- Gingerroot
- Green Onions
- Garlic Cloves
- Egg
- Cornstarch
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How to Make Five Spice Chicken
- In a large bowl, whisk together 2 tablespoons peanut oil, 1/4 cup soy sauce, 2 tablespoons brandy, 1 tablespoon five-spice powder, 2 tablespoons brown sugar, 1 tablespoon grated ginger root, 1/2 cup chopped onions, and 2 cloves minced garlic.
- Add 1.5 lbs of cut-up chicken pieces (thighs, drumsticks, or breasts) to the bowl and toss to coat evenly.
- Cover and marinate in the refrigerator for at least 1 hour (or up to 4 hours for maximum flavor).
- After marinating, whisk 1 large egg in a separate bowl.
- Pour 1/2 cup cornstarch onto a plate or shallow dish.
- Dip each chicken piece into the beaten egg, then dredge in the cornstarch, ensuring it's fully coated.
- In a wok or large skillet, heat 1/2 cup peanut oil over medium heat until shimmering.
- Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for 4 minutes, turning occasionally, until lightly browned.
- Increase the heat to medium-high and continue frying for another 2-3 minutes, until the chicken is golden brown and crispy. (Adjust cooking time depending on the size and thickness of your chicken pieces).
- Remove the chicken from the oil using a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
108g
Carbs
5g
