Savory Fried Five Spice Chicken for Your Next Feast Recipe
This Savory Fried Five Spice Chicken recipe features juicy boneless chicken thighs marinated overnight in a flavorful mix of soy sauce, rice wine, and water, then coated in a spiced self-rising flour blend and double-fried to achieve a crispy, golden exterior. Finished with crispy fried basil leaves, this dish offers an aromatic and delicious feast-worthy entree perfect for your next gathering.
- Prep Time: 12 hours 10 minutes
- Cook Time: 25 minutes
- Total Time: 12 hours 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Marinade
- 800 grams Boneless chicken thighs (juicy cuts)
- 1/4 cup Soy sauce (adds depth and umami)
- 1/4 cup Rice wine (can substitute with dry sherry)
- 1/2 cup Water
Coating
- 1 cup Self-rising flour (or gluten-free flour blend)
- 1 tablespoon Five spice powder (unique aromatic kick)
- 1 teaspoon Salt
For Frying
- 800 ml Oil (high smoke-point oil like vegetable or canola)
- 1 bunch Basil (optional, for frying)
Instructions
- Prepare the Marinade: In a container, combine the soy sauce, rice wine, and water. Submerge the boneless chicken thighs fully in this mixture. Cover and refrigerate overnight to allow the flavors to infuse into the chicken deeply.
- Combine the Coating: In a mixing bowl, whisk together the self-rising flour, five spice powder, and salt until the mixture is evenly blended. This will create the flavorful coating for the chicken.
- Heat the Oil: Pour the oil into a deep fryer or large, heavy-bottomed pot and heat it to 375°F (190°C). Use a thermometer to ensure the oil reaches the correct temperature for optimal frying.
- Coat the Chicken: Remove the marinated chicken thighs from the refrigerator. One by one, dip each piece thoroughly into the flour mixture, making sure each piece is evenly and completely coated on all sides.
- Fry to Perfection: Carefully place the coated chicken pieces into the hot oil. Fry for 3 to 5 minutes until the coating starts to turn a light golden brown. Remove the chicken and drain on paper towels. Allow resting for 2 to 3 minutes, then return the chicken to the oil to fry again until the coating is beautifully golden brown, crispy, and cooked through.
- Add the Basil: If using basil, fry the basil leaves in the hot oil for about 30 seconds until crisp. Drain and then toss the crispy basil leaves with the fried chicken for an aromatic finish and added texture.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Double frying ensures a crispier, crunchier exterior.
- Use a thermometer to maintain oil temperature for best results.
- Frying basil leaves adds a unique aromatic crispiness to the dish.
- Can substitute rice wine with dry sherry if unavailable.
- Use gluten-free flour blend to make this recipe gluten-free.
Keywords: Five Spice Chicken, Fried Chicken, Chinese Fried Chicken, Crispy Chicken, Asian Chicken Recipe, Basil Fried, Double Fried Chicken, Savory Chicken
