These crispy five-spice chicken thighs deliver crackling skin and a glossy pan sauce with almost no fuss. The magic is in the rub of star anise, cinnamon, cloves, fennel, and Szechwan pepper, seared on and finished in a hot oven. At 48.7 g protein and 4.5 g net carbs per serving, it is weeknight food that eats like a restaurant plate.
The Secret Spice Blend Your Pantry is Missing!
If there’s one spice blend I believe is criminally underused in most home kitchens, it’s Chinese five-spice powder. This magical mixture of star anise, cinnamon, cloves, fennel, and Szechwan pepper delivers a symphony of warm, sweet, and savory notes that can transform a simple dish into something spectacular. This recipe is my favorite way to showcase its power. We’ll create chicken thighs with unbelievably crispy skin and drench them in a luscious pan sauce that hits all the right notes. It’s a restaurant-quality meal that’s surprisingly easy to whip up on a weeknight. I absolutely love serving this over a bed of fluffy Garlicky Cauliflower Rice or tossing it with some simple sautéed shirataki noodles to soak up every last drop of that incredible sauce.
Ingredients
• MAKES: 4 servings · PREP TIME: 15 minutes · COOK TIME: 30 minutes
• 2 tablespoons / 30 ml (1 fl oz) toasted sesame oil, divided
• 8 bone-in, skin-on chicken thighs, about 2 pounds / 900g (31.7 oz)
• 1 tablespoon plus 2 teaspoons Chinese five-spice powder
• 2 teaspoons (10 ml / 0.3 fl oz) garlic powder
• 1 teaspoon sea salt
• ⅓ cup / 80 ml (2.7 fl oz) gluten-free soy sauce or coconut aminos
• 3 tablespoons / 45 ml (1.5 fl oz) unseasoned rice wine vinegar
• 1 tablespoon / 15 ml (0.5 fl oz) fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon (5 ml / 0.2 fl oz) grated fresh ginger
• Pinch of red pepper flakes, plus more for garnish
• 3 green onions, sliced on a bias, for garnish
• 2 tablespoons (30 ml / 1 fl oz) toasted sesame seeds, for garnish
Instructions
1. Directions1. Preheat your oven to 400°F / 200°C.2. Brush 1 tablespoon (15 ml / 0.5 fl oz) of the sesame oil over both sides of the chicken thighs. In a small bowl, combine the Chinese five-spice powder, garlic powder, and salt.3. Season the chicken thighs generously on both sides with the spice mixture, pressing it firmly into the skin to help it adhere.4. In a separate mixing bowl, whisk together the soy sauce, vinegar, lime juice, minced garlic, grated ginger, and red pepper flakes. Set this sauce mixture aside.5. Heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of sesame oil in a large, oven-safe skillet over medium-high heat. Carefully place the chicken thighs skin-side down and sear for 5 to 6 minutes, until the skin is deeply golden-brown and crispy. Flip the chicken and transfer the entire skillet to the preheated oven.6. Bake for 15 to 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F / 74°C. Remove the chicken from the pan and set it on a plate, covering it loosely to keep warm.7. Carefully return the skillet to the stovetop over medium heat. Pour in the soy sauce mixture, using a spatula to scrape up any flavorful browned bits from the bottom of the pan. Bring the sauce to a boil, then reduce the heat to low. Simmer until the sauce has thickened and reduced by about half.8. Return the chicken thighs to the pan, spooning the glaze over them to coat. Plate the chicken, pour the remaining sauce over the top, and garnish with sliced green onions, toasted sesame seeds, and an extra pinch of red pepper flakes before serving.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 332
• FAT: 11.8g
• PROTEIN: 48.7g
• TOTAL CARBS: 6.4g (0.23 oz)
• FIBER: 1.8g
• NET CARBS: 4.5g (0.16 oz)
Pro Tips
• Ensure the chicken skin is patted completely dry with paper towels before seasoning. This is the key to achieving an ultra-crispy, crackling skin.
• Don’t walk away from the sauce while it’s reducing! It can go from perfectly thickened to overly syrupy very quickly. Watch it closely and pull it from the heat as soon as it coats the back of a spoon.
• For a seafood twist, swap the chicken with salmon fillets. Sear skin-side down for 4-5 minutes, flip, and bake for just 6-8 minutes for perfectly cooked medium-rare salmon.
• The spice rub and the sauce can be prepared up to 2 days in advance and stored separately in airtight containers in the refrigerator. This makes for an even quicker weeknight meal.
FAQ
Q: What is in Chinese five-spice powder
A: Chinese five-spice powder is a flavorful blend of star anise, cinnamon, cloves, fennel, and Szechwan pepper, which provides a combination of warm, sweet, and savory notes to the dish.
Q: What is the secret to getting crispy chicken skin
A: The key to achieving ultra-crispy skin is to pat the chicken thighs completely dry with paper towels before seasoning. Searing them skin-side down in a hot, oven-safe skillet for 5-6 minutes until deeply golden-brown is also crucial.
Q: Can I make this recipe with a different protein
A: Yes, you can substitute salmon fillets for the chicken. For a seafood version, sear the salmon skin-side down for 4-5 minutes, flip, and then bake for just 6-8 minutes.
Q: What should I serve with this five-spice chicken
A: This dish pairs wonderfully with Garlicky Cauliflower Rice or sautéed shirataki noodles, as they are perfect for soaking up the flavorful pan sauce.
Pro Tips
- Pat the chicken skin completely dry with paper towels before seasoning. Dry skin is the single key to ultra-crispy, crackling results.
- Press the five-spice rub firmly into the skin on both sides so it adheres during the sear instead of falling off in the pan.
- Do not walk away while the soy-lime sauce reduces — it can go from perfectly thickened to overly syrupy in under a minute. Pull it off the heat once it coats a spoon.
- The spice rub and the sauce can each be mixed up to 2 days ahead and stored separately in the fridge, making the weeknight cook even faster.
- For a seafood twist, swap in salmon fillets: sear skin-side down 4-5 minutes, flip, and bake just 6-8 minutes for medium-rare.
Frequently Asked Questions
How do I get the chicken skin extra crispy?
Pat the skin bone-dry, season it well, and sear skin-side down over medium-high heat for 5-6 minutes before the skillet goes into a 400°F (200°C) oven.
Can I prep anything ahead of time?
Yes — the five-spice rub and the soy-vinegar-lime sauce can both be made up to 2 days in advance and stored in separate airtight containers in the refrigerator.
Is this five-spice chicken keto-friendly?
Yes. Each of the 4 servings has 6.4 g total carbs and 1.8 g fiber — 4.5 g net carbs — with 48.7 g protein and 11.8 g fat.
How should I store and reheat leftovers?
Refrigerate the glazed thighs in an airtight container for up to 3 days. Reheat in a hot oven rather than the microwave to bring the skin back to life.
Recipe card below.
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Crispy Five-Spice Chicken Thighs
Ingredients
Method
- Directions1.
- Preheat your oven to 400°F / 200°C. 2.
- Brush 1 tablespoon (15 ml / 0.5 fl oz) of the sesame oil over both sides of the chicken thighs.
- In a small bowl, combine the Chinese five-spice powder, garlic powder, and salt. 3.
- Season the chicken thighs generously on both sides with the spice mixture, pressing it firmly into the skin to help it adhere. 4.
- In a separate mixing bowl, whisk together the soy sauce, vinegar, lime juice, minced garlic, grated ginger, and red pepper flakes.
- Set this sauce mixture aside. 5.
- Heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of sesame oil in a large, oven-safe skillet over medium-high heat. Carefully place the chicken thighs skin-side down and sear for 5 to 6 minutes, until the skin is deeply golden-brown and crispy.
- Flip the chicken and transfer the entire skillet to the preheated oven. 6.
- Bake for 15 to 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F / 74°C.
- Remove the chicken from the pan and set it on a plate, covering it loosely to keep warm. 7. Carefully return the skillet to the stovetop over medium heat.
- Pour in the soy sauce mixture, using a spatula to scrape up any flavorful browned bits from the bottom of the pan.
- Bring the sauce to a boil, then reduce the heat to low.
- Simmer until the sauce has thickened and reduced by about half. 8. Return the chicken thighs to the pan, spooning the glaze over them to coat. Plate the chicken, pour the remaining sauce over the top, and garnish with sliced green onions, toasted sesame seeds, and an extra pinch of red pepper flakes before serving.
- Don't walk away from the sauce while it's reducing! It can go from perfectly thickened to overly syrupy very quickly. Watch it closely and pull it from the heat as soon as it coats the back of a spoon.
