Indulge in the rich, aromatic flavors of Asian cuisine with these Savory Asian Five-Spice Chicken Thighs. This recipe showcases the unique blend of Chinese five-spice powder, which combines star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds, creating an unforgettable taste experience. Paired with tender, juicy chicken thighs, this dish is perfect for a quick weeknight dinner or a special occasion. The marinade infuses the chicken with a savory depth of flavor, while a quick pan-sear locks in the moisture, resulting in a deliciously caramelized and succulent dish that will leave your taste buds craving more.
Ingredients:
Chicken Marinade:
- 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 (for cooking)
Instructions:
Prepare the Marinade:
- In a bowl, combine the minced garlic, five-spice powder, sesame oil, rice wine (if using), oyster sauce, soy sauce, sugar, and a pinch of salt.
Marinate the Chicken:
- Immerse the chicken thighs in the marinade, making sure that every piece is evenly covered.
- Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
Heat the Pan:
- Immerse the chicken thighs in the marinade, making sure that every piece is evenly covered.
- Once the oil is hot and shimmering, add the marinated chicken pieces to the pan, skin-side down.
Cook the Chicken:
- Sear the chicken for 4-5 minutes on each side, or until golden brown and caramelized.
- Reduce the heat to medium and continue cooking for another 5-7 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Rest the Chicken:
- Remove the chicken from the pan and let it rest on a plate for a few minutes.
Serve:
- Slice the chicken thighs and serve them hot with steamed rice or sautéed vegetables.
- Drizzle any leftover pan juices over the chicken for added flavor.
Conclusion:
These Savory Asian Five-Spice Chicken Thighs are a perfect blend of savory, aromatic, and slightly sweet flavors. The marinated chicken is cooked to perfection, resulting in a dish that’s both tender and flavorful. Whether you’re looking for a quick dinner option or something special to serve to guests, this recipe will not disappoint. Pair it with steamed rice, noodles, or a fresh salad for a complete meal that will impress everyone at the table.
Savory Asian Five-Spice Chicken Thighs
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 for cooking
Instructions
- Prepare the Marinade:
- o In a bowl, combine the minced garlic, five-spice powder, sesame oil, rice wine (if using), oyster sauce, soy sauce, sugar, and a pinch of salt.
- Marinate the Chicken:
- o Immerse the chicken thighs in the marinade, making sure that every piece is evenly covered.
- o Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
- Heat the Pan:
- o Immerse the chicken thighs in the marinade, making sure that every piece is evenly covered.
- o Once the oil is hot and shimmering, add the marinated chicken pieces to the pan, skin-side down.
- Cook the Chicken:
- o Sear the chicken for 4-5 minutes on each side, or until golden brown and caramelized. Reduce the heat to medium and continue cooking for another 5-7 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Rest the Chicken:
- o Remove the chicken from the pan and let it rest on a plate for a few minutes.
- Serve:
- o Slice the chicken thighs and serve them hot with steamed rice or sautéed vegetables. Drizzle any leftover pan juices over the chicken for added flavor.