Wednesday, April 6, 2011

Chinese Five Spice Oven-Fried Chicken


Have you ever used Chinese Five Spice? I had gotten a jar of it with intention to use it for a while now and couldn’t ever settle on what to make. I wanted something simple so you could taste the spices so I settled on this recipe. If you have any other great recipes that use this let me know.

The flavor reminds me of Indian cooking, but it’s not over powering. This is a simple dish which is really easy to prep ahead of time and pop in the oven when you’re ready. I used chicken breast instead of the parts for just 2 of us and cut the ingredients in half. If you use the chicken breast be sure you cut down the cooking time and keep and eye on it.

Chinese Five Spice Oven-Fried Chicken
(Adapted from Family Circle)

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1 ½ cups panko bread crumbs
1 teaspoon Chinese five spice
1 teaspoon salt
¼ cup honey
1 tablespoon lemon juice
1 broiler-fryer chicken (about 3 ½ pounds), cut into 8 pieces, skin removed

Heat oven to 450 degrees F. Fit a large rimmed baking sheet with a wire rack. Coat rack with nonstick cooking spray.

In a shallow dish, whisk together panko, Chinese five spice and salt.


In a medium-size bow, whisk together honey, 1 tablespoon warm water and lemon juice.


Dip each piece of chicken into the honey mixture, shaking off excess.


Roll in the panko mixture, pressing to adhere and place on the prepared rack.


Bake chicken pieces at 450 degrees F. for 15 minutes. Spritz chicken wit nonstick cooking spray and bake an additional 30 minutes or until internal temperature registers 170 degrees F. on an instant-read thermometer.

Remove chicken from oven and serve immediately.


1 comment:

  1. I've got some 5 spice I need to use. Bought it and haven't even tried it.

    Thanks again so very very much for the cookbook. I've really enjoyed looking at the old west pictures as much as I have the recipes!