Fried Five Spice Chicken with Special Chilli Sauce
These scrumptious and easy to make crispy Chinese fried five spice chicken thighs are made with an aromatic spice rub. Then paired with a special chilli sauce.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- Rice bran oil (for pan frying)
- 1.2 kg chicken thighs (skinless and boneless, trimmed )
- steamed basmati rice (to serve)
- 1+1/2 cup corn starch
- 1 tbsp Chinese five spice powder
- 11/2 tsp salt
- 1 tsp salt
- 1/2 tsp ground white pepper
- 2 tbsp medium dry sherry
- 2 garlic cloves
- 1 small brown onion (cut into wedges)
- 5 long fresh red chillies (deseeded and cut into 1 inch pieces)
- 2 tbsp extra virgin olive oil
- 3 tbsp extra virgin olive oil
- 1/2 cup sweet chilli sauce
- 1/4 cup gluten free Worcestershire sauce
- 1/4 cup medium dry sherry
- 1 tbsp gluten free Chinese rice wine vinegar
- 1/4 cup orange juice (freshly squeezed )
- 1 tbsp orange zest
- 1 tbsp stevia
- 2 tsp salt or to taste
- 1 continental cucumber ((or Lebanese cucumber) washed and thinly sliced)
- 3 sprigs coriander (including stems, roughly cut into 2 cm (0.8 inch) lengthwise)
Instructions
- 1
Marinade the chicken thighs in a mixing bowl with ground white pepper, salt and sherry.
- 2
Cut the cucumber into half lengthwise, remove all seeds with a spoon. Then cut each piece of the cucumber into half again lengthwise and slice crosswise into 1 inch pieces. Set aside.
- 3
Add the ingredients for the chilli paste into a food processor and blend until you get a smooth paste.
- 4
Heat up a small pot with 3 tablespoons extra virgin olive oil, stir-fry the Chilli paste for 5 minutes on low or until aromatic. Turn off the heat and add the rest of the ingredients for the special chilli sauce and stir and mix well. Set aside.
- 5
Sift the corn starch into a mixing bowl. Add in the Chinese five spice powder and salt and mix well with a whisk.
- 6
Heat up a non-stick frying pan with 1 inch rice bran oil.
- 7
Using a kitchen thong, coat each chicken thigh with the flour mixture, shake off any excess flour, and pan-fry for 5 minutes on each side or until golden brown on medium heat. Remove from pan with a slotted spoon and drain on a tray lined with baking paper. Repeat the same process in batches until all the chicken thighs are cooked.
- 8
Preheat fan forced oven to 160C or 320F. Place the chicken thigh pieces in a baking tray lined with baking paper. Bake the chicken thighs for 5 minutes or until golden brown.
- 9
Place some sliced cucumber on a plate, add on top sliced chicken thigh or whole chicken thigh if preferred, garnish with some coriander and serve with the special Chilli sauce and steamed basmati rice. You can serve the special chilli sauce as a drizzle or as a dipping sauce.