Fried chicken has many worldwide variations in different countries and in all types of cuisines with endless twists to the recipes to cater to local tastebuds. For Chinese cuisines, the most popular will be crispy skin chicken and salt and pepper chicken that originated from Southern China, specifically considered as a staple of Cantonese cuisines. These two types of fried chicken are always on the menu of all Cantonese restaurants. There are two main ways of cooking methods for fried chicken in Chinese cuisines, either pan frying or deep frying. My inspiration for this gluten free fried chicken recipe came from salt and pepper chicken. I have used a combination of five spice powder, salt and ground white pepper as a spice rub to enhance the taste and flavour of the chicken thighs for this recipe. Then these pan fried to perfection chicken thighs are paired with a special chilli sauce to complement the fried chicken. This gluten free recipe is simple and also soy free, dairy free, egg free, nut free and allergy friendly. These scrumptious pan fried chicken thighs are definitely a much more nutritious alternative than fast food.
Chicken is a cheaper and healthier choice than red meat and chicken thighs are frequently cheaper, tastier and juicier than chicken breasts, just remember to trim the excess fats on the chicken thighs before cooking them. Skinless chicken thighs are not only a high quality protein but an excellent source of essential minerals and vitamins like selenium, zinc, phosphorus, potassium, vitamin K, vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic Acid), vitamin B6 (pyridoxine) and vitamin B12. They are also a good source of magnesium, iron, copper, vitamin B1 (thiamine), folate/folic acid and vitamin B7 (biotin). Health benefits of chicken thighs include: decrease risks of cardiovascular diseases; help prevent cancer; boost the body’s immune system; support healthy bone and improved metabolic rate.
Fried Five Spice Chicken with Special Chilli Sauce
Save to BigOven Ingredients
- Rice bran oil for pan frying
- 1.2kg (2.7Ib/42.3oz) skinless and boneless chicken thighs, trimmed
- Steamed rice to serve
For The Flour mixture:
- 1 ½ cup gluten free corn (maize) flour
- 1 tablespoon Chinese five spice powder
- 1½ teaspoon salt
For The Marinade:
- 1 teaspoons salt
- ½ teaspoon ground white pepper
- 2 tablespoons pale or medium dry sherry
For The Chilli Paste:
- 2 garlic cloves
- 1 small brown onion cut into wedges
- 5 long fresh red chillies deseeded and cut into 3cm pieces
- 2 tablespoons extra virgin olive oil
For The Special Chilli Sauce:
- 3 tablespoons extra-virgin olive oil
- ½ cup sweet chilli sauce
- ¼ cup gluten free Worcestershire sauce
- ¼ cup medium dry sherry
- 1 tablespoon gluten free Chinese rice wine vinegar
- ¼ cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 tablespoon stevia
- 2 teaspoons salt or to taste
For the Garnish:
- 1 continental cucumber, washed
- 3 sprigs of coriander including stems, roughly cut into 1 to 2 cm lengthwise
Instructions
- Marinate the chicken thighs with ground white pepper, salt and sherry.
- Cut the cucumber into half lengthwise, remove all seeds with a spoon. Then cut each piece of the cucumber into half again lengthwise and slice crosswise into 1 inch pieces. Set aside.
- Add the ingredients for the chilli paste into a food processor and blend until you get a smooth paste.
- Heat up a small pot with 3 tablespoons extra virgin olive oil, stir-fry the Chilli paste for 5 minutes on low or until aromatic. Turn off the heat and add the rest of the ingredients for the special chilli sauce and stir and mix well. Set aside.
- Sift the gluten free corn (maize) flour into a bowl. Add in the Chinese five spice powder and salt and mix well with a whisk.
- Heat up a non-stick frying pan with 1 inch rice bran oil.
- Using a kitchen thong, coat each chicken thigh with the flour mixture, shake off any excess flour, and pan-fry for 5 minutes on each side or until golden brown on medium heat. Remove from pan with a slotted spoon and drain on a tray lined with baking paper. Repeat the same process in batches until all the chicken thighs are cooked.
- Pre-heat fan forced oven to 160C or 320F. Place the chicken thigh pieces in a baking tray lined with baking paper. Bake the chicken thighs for 5 minutes or until golden brown.
- Place some sliced cucumber on a plate, add on top sliced chicken thigh or whole chicken thigh if preferred, garnish with some coriander and serve with the special Chilli sauce and steamed rice. You can serve the special chilli sauce as a drizzle or as a dipping sauce.
Nutrition Facts
Fried Five Spice Chicken with Special Chilli Sauce
Serves: 5 - 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 1515.53 kcal | |
| % Daily Value* | ||
| Total Fat 127.11 g | 195.4% | |
| Saturated Fat 27.06 g | 135% | |
| Trans Fat 0.2 g | ||
| Cholesterol 235.2 mg | 78.3% | |
| Sodium 1296.89 mg | 54% | |
| Total Carbohydrate 50.25 g | 16.7% | |
| Dietary Fiber 5.61 g | 20% | |
| Sugars 6.92 g | ||
| Protein 46.16 g | ||
| Vitamin A 9.35 % | Vitamin C 106.87 % | |
| Calcium 12.12 % | Iron 27.76 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Healthy gf Asian
Chef and Steward
Honestly LOVING this recipe! Can I use any substitute for corn flour? Love Asian food and this is a brilliant chicken recipe and you even have your own chilli sauce- brilliant!
daphnegoh
You can use potato starch or rice flour as substitute for corn flour. Thank you and hope you enjoy the recipe! 🙂