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Crispy Five-Spice Chicken Thighs – vegetarian recipe
Stav Kogan

Crispy Five-Spice Chicken Thighs

This Crispy Five-Spice Chicken Thighs recipe creates unbelievably crispy skin and a luscious pan sauce. A restaurant-quality meal that's surprisingly easy to whip up on a weeknight, featuring the magical mixture of star anise, cinnamon, cloves, fennel, and Szechwan pepper.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 332
Ingredients Method Nutrition

Ingredients
  

  • 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 (15 ml / 0.5 fl oz) plus 2 teaspoons Chinese five-spice powder
  • 2 teaspoons (10 ml / 0.3 fl oz) garlic powder
  • 1 teaspoon (5 ml / 0.2 fl oz) 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
  • Ensure the chicken skin is patted completely dry with paper towels before seasoning. This is the key to achieving an ultra-crispy, crackling skin.
  • 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.

Method
 

  1. Directions1.
  2. Preheat your oven to 400°F / 200°C. 2.
  3. Brush 1 tablespoon (15 ml / 0.5 fl oz) of the sesame oil over both sides of the chicken thighs.
  4. In a small bowl, combine the Chinese five-spice powder, garlic powder, and salt. 3.
  5. Season the chicken thighs generously on both sides with the spice mixture, pressing it firmly into the skin to help it adhere. 4.
  6. In a separate mixing bowl, whisk together the soy sauce, vinegar, lime juice, minced garlic, grated ginger, and red pepper flakes.
  7. Set this sauce mixture aside. 5.
  8. 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.
  9. Flip the chicken and transfer the entire skillet to the preheated oven. 6.
  10. Bake for 15 to 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F / 74°C.
  11. 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.
  12. Pour in the soy sauce mixture, using a spatula to scrape up any flavorful browned bits from the bottom of the pan.
  13. Bring the sauce to a boil, then reduce the heat to low.
  14. 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.
  15. 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.

Nutrition

Calories: 332kcalCarbohydrates: 6.4gProtein: 48.7gFat: 11.8g

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