Taiwanese Five Spice Soy Chicken 五香煎雞排
By Tiffy Cooks
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
- 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.
Notes
Use the leftover rendered fat in the pan to cook vegetables for extra flavor, like the Pan Fried Zucchini!
Nutrition
Calories: 263kcalCarbohydrates: 2gProtein: 25gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 590mgPotassium: 266mgFiber: 0.3gSugar: 0.2gVitamin A: 91IUVitamin C: 0.3mgCalcium: 19mgIron: 1mg
