Five Spice Fried Chicken

This Chinese Five Spice Chicken is moist and tender and has a curiously delicious zing about it... Excellent served with sweet potato fries, or with some simple white rice and a big bowl of spring onions and cucumber; it's a brilliant way to spice up your supper.


  • Free Range Chicken
  • 2 tbsp Five Spice
  • Plain Flour
  • 1 large tsp Garlic Salt
  • Black Pepper
  • Large pinch of Chilli Powder
  • Olive Oil (for frying)

Get your butcher to joint the Chicken into 10 pieces; it’s good that the pieces are a similar size, but breast and leg work equally well for this; skinless or with skin, whatever you fancy (skinless is much healthier)

In a large bowl, mix 200g (ish) Plain Flour with 1 tbsp Five Spice Powder, 1 large tsp Garlic Salt, a big crunch of Black Pepper and a large pinch of Chilli Powder

Pre-heat the oven to 200˚c and find a good sized roasting tray that will fit all the Chicken pieces

Heat some Olive Oil in a pan… Carefully dust each piece of Chicken in the Flour, giving it a good pat before putting it gently into the pan.  Fry them all for a few minutes on each side, or until they start to go golden (maybe fry the Chicken in a couple of batches so that they have lots of room in the pan).  Then put each piece on the roasting tray, again trying to give each piece a bit of room…

When all the Chicken is browned and on the roasting tray, cook them for 30 or so minutes in the oven until the meat is just cooked and the juices are running clear

Rest the Chicken pieces for 15 minutes or so until you serve… They’re excellent served with lots of lettuce and spring onion, and maybe some Lime juice; Sweet Potato Fries too…  Plain white Rice would also be a good healthy choice…

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