Five-Spice Chicken

A community recipe by buddhanature

Not tested or verified by Nigella.com

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Introduction

Exotic style and little spicy. Very easy to make.

Ingredients

Serves: 8-16

Metric Cups

3 spring onions
4 cloves garlic
1 tablespoon sugar
1 tablespoon chinese five spice
2 tablespoons thai fish sauce (nam pla)
2 tablespoons soy sauce
2 tablespoons sweet chilli sauce
1 pinch of salt (to taste)
16 pieces of chicken
1 lime (wedges for serving)

3 scallions
4 cloves garlic
1 tablespoon sugar
1 tablespoon chinese five spice
2 tablespoons thai fish sauce (nam pla)
2 tablespoons soy sauce
2 tablespoons sweet chile sauce
1 pinch of salt (to taste)
16 pieces of chicken
1 lime (wedges for serving)

Method

Five-Spice Chicken is a community recipe submitted by buddhanature and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Finely chop the spring onions and garlic.

Put in a bowl with the sugar, five-spice powder, fish sauce, soy sauce, sweet chilli sauce and salt and stir to combine.

Arrange the chicken pieces in a shallow, non-metal dish and spoon over the marinade. Turn the chicken to coat it thoroughly, cover the chicken and refrigerate overnight.

Preheat the oven to 210°C and brush a baking tray with oil. Arrange the chicken pieces on the prepared tray and cook for 45 minutes, or until crispy.

Serve warm with the lime wedges.

Finely chop the scallions and garlic.

Put in a bowl with the sugar, five-spice powder, fish sauce, soy sauce, sweet chile sauce and salt and stir to combine.

Arrange the chicken pieces in a shallow, non-metal dish and spoon over the marinade. Turn the chicken to coat it thoroughly, cover the chicken and refrigerate overnight.

Preheat the oven to 210°C and brush a baking tray with oil. Arrange the chicken pieces on the prepared tray and cook for 45 minutes, or until crispy.

Serve warm with the lime wedges.