Taiwanese Five Spice Soy Chicken 五香煎雞排
This Taiwanese Five-Spice Soy Chicken 五香煎雞排 takes only 5 ingredients, and is ready in only 15 minutes! This pan-fried chicken uses a classic and speedy five spice marinade my mom would whip up if she needed dinner in a pinch. Now, I make it all the time myself. It’s quick, easy, and incredibly flavorful. Trust me, you already have these ingredients in your pantry, so try making this at home tonight!
Ingredients For Five Spice Chicken
- 4 chicken thighs boneless, skin-on
- 2 tbsp soy sauce
- 1 tsp white pepper
- 1 tbsp cooking wine or water
- 1 tsp five-spice powder
Boneless Chicken Thigh
Boneless, skin-on chicken thighs might be my favorite source of protein. They’re tasty, and easy to cook. Each thighs contains about 24-28 grams of protein per thigh, but this can vary quite a bit depending on the size of your thighs. The skin adds so much flavor to any dish you’re making, too! I love making a pan-fried chicken thigh, and then using that leftover fat in the pan to make a vegetable side dish to pair with. If you can only find bone-in chicken thighs, it’s also really easy to debone by yourself! Watch my video on deboning chicken thighs in only a few minutes! And, the bones don’t go to waste either, because they’re perfect for making chicken stock later!
Five Spice Marinade
This Taiwanese five-spice marinade is super, super simple. It is a classic Taiwanese home-style marinade you can use for any protein. All it needs is 4 ingredients: soy sauce, white pepper, cooking wine, and five-spice powder. Five spice powder can be a little overwhelming to some people. So, feel free to adjust that amount if needed. The results is a savory, aromatic peppery flavor that makes my kitchen smell amazing as the chicken cooks. Make sure to marinade the chicken for at least 15 minutes. But trust me, overnight is even better! It’s also an easy way to meal prep.
Instructions
- Marinate the chicken: Add the chicken thighs to a bowl with soy sauce, white pepper, cooking wine, and five-spice powder.
- Massage everything together until the chicken is evenly coated.
- Let the chicken marinate, ideally for at least 15–20 minutes. For even more flavor, cover and marinate overnight in the refrigerator.
- Cook the chicken: Heat a large skillet over medium-high heat. Place the chicken thighs skin-side down.
- Cook skin-side down for approximately 4–5 minutes, without moving them too much, until the skin is deeply golden and has released some of its fat.
- Flip and cook for another 5–7 minutes, depending on the thickness of the thighs.
- The chicken is ready when the thickest part reaches an internal temperature of at least 165°F / 74°C.
- Transfer the chicken to a plate and let it rest for about 5 minutes before serving.
Vegetable Side Dishes To Pair with Taiwanese Chicken
Taiwanese Five Spice Soy Chicken 五香煎雞排
By Tiffy Cooks
Ingredients
- 4 chicken thighs boneless, skin-on
- 2 tbsp soy sauce
- 1 tsp white pepper
- 1 tbsp cooking wine or water
- 1 tsp five-spice powder
Instructions
- Marinate the chicken: Add the chicken thighs to a bowl with soy sauce, white pepper, cooking wine, and five-spice powder.
- Massage everything together until the chicken is evenly coated. Let the chicken marinate, ideally for at least 15–20 minutes. For even more flavor, cover and marinate overnight in the refrigerator.
- Cook the chicken: Heat a large skillet over medium-high heat. Place the chicken thighs skin-side down.
- Cook skin-side down for approximately 4–5 minutes, without moving them too much, until the skin is deeply golden and has released some of its fat.
- Flip and cook for another 5–7 minutes, depending on the thickness of the thighs.
- The chicken is ready when the thickest part reaches an internal temperature of at least 165°F / 74°C.
- Transfer the chicken to a plate and let it rest for about 5 minutes before serving.
