Crisp Five-Spice Chicken

To be strictly authentic, the chicken should be fried whole for this Southeast Asian dish. However, that uses a lot of oil and is a task many of us, including me, prefer to avoid. So I suggest using pieces of fresh (definitely not frozen) chicken instead. The wonderful warm aroma of five-spice powder permeates the chicken.



  1. Rinse chicken under cold water and dry chicken pieces. Sprinkle with 1 Tbsp corn flour.
  2. Mix the soy sauce, honey, rice wine, five-spice powder and salt in a bowl, then add chicken pieces and stir to coat well. Marinate for 30 minutes in refrigerator.
  3. Heat oil in wok. Remove chicken pieces from the marinade and drain well. Dip the chicken in beaten egg, then coat with corn flour, shaking off any excess.
  4. Fry the chicken, a few pieces at a time, until cooked and golden brown, about 5-6 minutes.

Serves: 4

Wine Pairing

Esser® Vineyards  Sauvignon Blanc or Chardonnay

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