My inspiration for this gluten free Chinese fried five spice chicken recipe came from salt and pepper chicken. Besides I used a combination of five spice powder, salt and ground white pepper as a spice rub. In order to enhance the taste and flavour of the chicken thighs for this recipe. Then I pan fried these Chinese five spice chicken thighs to perfection and paired with a special chilli sauce. Likewise, this special chilli sauce complements the fried chicken really well. This gluten free Chinese fried five spice chicken recipe not only easy to make. But also low carb, soy free, dairy free, egg free, nut free and allergy friendly. These scrumptious pan fried Chinese five spice chicken thighs are definitely a much more nutritious alternative than fast food.
Types of Chinese Fried Chicken
Fried chicken has many worldwide variations in different countries. As well as 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. They originated from Southern China, specifically considered as a staple of Cantonese cuisines. Besides, 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.
Nutritional Values and Health Benefits of Chicken Thighs
Chicken is a cheaper and healthier choice than red meat. Moreover, 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. In addition, skinless chicken thighs are not only a high quality protein. But also an excellent source of essential minerals and vitamins. Including selenium, zinc, phosphorus and potassium. As well as vitamin K, vitamin B2 (riboflavin), vitamin B3 (niacin) and vitamin B5 (pantothenic Acid). Plus vitamin B6 (pyridoxine) and vitamin B12. Furthermore, they are also a good source of magnesium, iron and copper. Along with vitamin B1 (thiamine), vitamin B9 (folate) and vitamin B7 (biotin).
The overall health benefits of chicken thighs may include:
- Decrease risks of cardiovascular diseases;
- Help prevent cancer;
- Boost the body’s immune system;
- Support healthy bone; and
- Improve metabolic rate.
Fried Five Spice Chicken with Special Chilli Sauce
Ingredients
- Rice bran oil for pan frying
- 1.2 kg chicken thighs skinless and boneless, trimmed
- steamed basmati rice to serve
For The Flour mixture:
- 1 ½ cup corn starch or rice flour mix with 2 tablespoons potato starch or potato starch only
- 1 tablespoon Chinese five spice powder
- 1½ teaspoon salt
For The Marinade:
- 1 teaspoons salt
- ½ teaspoon ground white pepper
- 2 tablespoons 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 1 inch 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 orange juice freshly squeezed
- 1 tablespoon orange zest
- 1 tablespoon stevia
- 2 teaspoons salt or to taste
For the Garnish:
- 1 continental cucumber (or Lebanese cucumber) washed and thinly sliced
- 3 sprigs coriander including stems, roughly cut into 2 cm (0.8 inch) lengthwise
Instructions
- Marinade the chicken thighs in a mixing bowl 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 corn starch into a mixing 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.
- Preheat 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 basmati rice. You can serve the special chilli sauce as a drizzle or as a dipping sauce.
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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!
You can use potato starch or rice flour as substitute for corn flour. Thank you and hope you enjoy the recipe! 🙂