Deep-fried five-spice chicken is a delicious, aromatic dish that combines the rich flavors of traditional Chinese seasonings with the universally loved appeal of fried chicken. This dish is characterized by a crispy coating that locks in the juiciness of the chicken, while the five-spice powder infuses each bite with a unique combination of warm, earthy flavors. The process involves several steps, including marination, coating, and careful control of frying temperatures, each contributing to the depth of flavor and texture in the final product.
To begin, use whole chicken legs, each cut into five pieces. Cutting the chicken leg into smaller portion s helps the chicken cook more evenly and allows the marinade to penetrate deeply into the meat, enhancing flavor. Once the chicken is cut, pat each piece dry thoroughly with kitchen towels. This step is crucial because excess moisture can interfere with the marination process and cause splattering when frying. Drying the chicken also helps the marinade adhere to the meat, creating a more flavorful
and evenly seasoned dish. Piercing the chicken pieces with a meat tenderizer will allow the flavors to penetrate deeply into the meat.
CHINESE VERSION: 五香粉炸鸡
Next, marinate the chicken with salt, sugar, white pepper, five-spice powder, and egg. This mixture provides a balance of salty, sweet, and aromatic flavors. Salt enhances the natural taste of the chicken and helps to tenderize the meat, while sugar adds a subtle sweetness that balances the salt and other spices. White pepper contributes a mild heat, complementing the chicken’s richness without overwhelming it. The star ingredient, five-spice powder, is a traditional Chinese spice blend containing
star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. Each spice adds its unique aroma and warmth, creating a complex, slightly sweet and bitter flavor that pairs wonderfully with fried foods. Adding a beaten egg to the marinade helps bind the spices to the chicken, ensuring each piece is well-coated and flavorful. Marinate the chicken for about 40 minutes to allow the spices to infuse fully.
Once the chicken has marinated, add in plain flour and mix well, together with the egg it creates a batter that coats each piece evenly. Just before frying, add Eno to the chicken. Eno is a popular antacid that contains sodium bicarbonate (baking soda) and citric acid. When mixed with the chicken marinade, it creates a chemical reaction that releases tiny air bubbles, which in turn make the coating lighter and crispier. Adding Eno right before frying ensures that this reaction is active, resulting in a more airy and crunchy texture. Make sure to mix the Eno evenly into the chicken to ensure consistent results.
Fry the chicken in a deep pan or wok over medium-low to medium heat. This is ideal for cooking the chicken all the way through without burning the outside. If the oil is too hot, the outer coating will brown too quickly, leaving the inside undercooked. Carefully place the chicken pieces in the oil, frying for 18 to 20 minutes. Keep an eye on the temperature and adjust as needed, ensuring the chicken cooks evenly.
For the final minute of frying, turn the heat up to medium-high. The sudden increase in temperature removes excess oil from the coating and prevents the chicken from being greasy, resulting in a lighter, crunchier texture. The finished deep-fried five-spice chicken should be flavorful, with the aroma of the five-spice blend permeating each bite, and a crunchy exterior that gives way to tender, juicy meat inside.
Deep-Fried Five-Spice Chicken | MyKitchen101en
Yields: 10 pcs
Ingredients:
- 660 g chicken pieces
- ¾ tsp fine salt
- ½ tsp white pepper
- 1 tsp five spice powder
- 20 g sugar
- 1 egg (size: M)
- 3 tbsps plain flour
- ¼ tsp Eno fruit salt
Directions for Deep-Fried Five-Spice Chicken:
1 Dry cleaned chicken pieces with kitchen towels.
2 Pierce chicken pieces with holes using meat tenderizer (or a fork).
3 Add salt, sugar, white pepper, five spice powder and egg to chicken, mix well to coat each piece with marinade. Set aside to marinate for 40 minutes. (Reminder: You may prepare the chicken in advance and keep refrigerated to marinate overnight.)
4 After marinating for 40 minutes, add in plain flour, mix well, rest for 10 minutes.
5 Preheat cooking oil in a wok. When the oil is preheated, add Eno fruit salt to the chicken just before frying, mix well.
6 Add chicken pieces into the hot oil, deep-fry between medium-low to medium heat for 18-20 minutes.
7 Turn to medium-high heat and deep-fry for about half minute before removing the Deep-Fried Five-Spice Chicken from oil.
