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Asian Five-Spice Chicken - deeply flavorful and moist pan-fried skillet chicken marinated with Asian spices & sauces. So easy and so good!
Five-spice powder is my secret weapon in my kitchen. I love it and it’s one of my most-used spices. It’s a mixture of star anise, cinnamon, cloves, fennel, and Sichuan pepper.
The unique scent and aroma is great as a marinate to meat, especially chicken.
You can buy the five-spice powder from any Chinese or Asian stores. They come in a small bottle (like ground pepper) and last a long time.
If you can’t find it at stores, you can certainly purchase them easily online.
The chicken goes so well with steamed rice, or noodles.This recipe is very versatile, you can make it on a skillet, grill it outdoor on a grill, or bake it in the oven.
Either way, it’s an excellent dish that you can make in a jiffy.
Frequently Asked Questions
This recipe is only 289 calories per serving.
What To Serve With Asian Five-Spice Chicken
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Asian Five-Spice Chicken
Ingredients
- 3 chicken thighs, deboned, and cut into halves
- 2 cloves garlic, minced
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon sesame oil
- 1 teaspoon Chinese rice wine or Japanese cooking sake, optional
- 1 teaspoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- salt to taste
- 1/2 tablespoon oil
Instructions
- Deboned the chicken thighs and keep the skin. You may use skinless and boneless chicken thighs, too.
- Marinate the chicken with garlic, five spice powder, sesame oil, rice wine, oyster sauce, soy sauce, sugar and salt for 15 minutes, or best for 1 hour.
- Add the oil in your skillet on medium heat. Pan-fry the chicken on both sides until browned and crispy, and the inside is cooked through. Dish out and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely loved this recipe! I made some changes due to necessity and I doubled it.
I used fish sauce because I had it and used rice wine vinegar for the same reason. We aren’t really eating much sugar so I used stevia. I also used bone-in thighs with the skin and marinated it overnight. I seared both sides then popped them in the oven. So much flavor and so tender. I am also going to marinate wings and do them the same way
Hi Elizabeth. Thank you. Glad your version turned out well too.
loved this recipe! doubled it, subbed oyster sauce with fish sauce (what i had on hand), and didn’t use sugar due to reducing sugar intake. cant wait to make this again!!
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Great !! Thanks cause I’m cutting down sugar & salt THANKS !! Again I’m 68 & trucking & dancing salsa weeeeepa??
We are cutting down sugar as well but there are other options. I use stevia and monk fruit sweeteners and they work well in any recipe. There is granular, powdered, brown, and golden versions
Another killer recipe, the marinade made the chicken delicious and kept it moist .
Thanks again Bee!
Awesome!
Amazing flavor! Thanks for the recipe.
Bee, I too LOVE Five Spice, and use it in most of my cooking projects. This recipe looks SCRUMPTIOUS and I am going to give it a crack tonight. Thank you kindly for sharing. As “My” Old mate Peter Sellers once said in a film, ‘BIRDIE NUM NUMS!
Awesome!
This Asian five-spice chicken is superb and delicious! It’s indeed flavorful and delectable. My family love it, too! Thanks to Karman Foods for an easy transaction and fast delivery service.
Thanks.
I’m trying to make this for a bbq this evening but I was wondering, how many grams are those 3 chicken thighs?
FFS you cant be serious can you…..
this is so good and easy. i bookmark this recipe for a quick chicken to roast in the air fryer :)
Awesome, so glad you like this Asian five-spice chicken.
If you use oven method for cooking, can you leave in the bone? Thank you!