Five spice chicken

Five spice chicken

You just have to try this five spice chicken recipe, it does take a little preparation but the ingredients are few and the cooking process takes just a few minutes. You can keep it in the fridge overnight for use the next day if you like, so get the preparation out of the way when you know you are going to be at home for a few hours. It is really delicious with a sweet and spicy, not hot skin that is unbelievably good. (4 people)

What you need

1 large whole chicken
2 tablespoons honey
2 tablespoons Chinese five spice
2 tablespoons white wine vinegar or rice wine vinegar
Oil

The process

Take a large pot that the whole chicken will fit into easily and fill ½ way up with water. Bring the water to the boil. Remove from the heat and submerge the chicken in the boiling water. Cover the pot and leave for 30 minutes. This partly cooks the chicken and allows it to absorb extra water.

Remove the chicken and set on a rack to drain. Pat dry with a clean cloth.

Now combine the honey, five spice and vinegar together in a bowl and mix well to combine.

Place the chicken on a plate and brush the skin with the glaze mixture and place in the fridge for 20 minutes. Repeat this process about 4 times until there is no glaze left over.

After the last glaze leave it in the fridge for at least 2 hours, then use kitchen scissors to cut into 4 portions.

When you are ready to cook, heat enough oil in a pot on high or almost smoking to cover the chicken pieces. When it reaches the smoking level, reduce the heat to medium and use tongs to add each piece to the oil.

Deep fry for 5 minutes and once done set aside on absorbent paper to drain.

It’s really good I tell you. Here are a few other Chinese recipes for you to try.