This is the second time this week that I used five-spice powder in my recipes. The first time was when I made five-spice glazed salmon earlier this week. My family loved the flavor so much that I decided to make use of this wonderful Asian spice using my favorite chicken parts. The chicken thighs were slowly cooked in a mixture of water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. The original recipe uses 2 tsp of cornstarch dissolved in 2 tbsp cold water to thicken the sauce. I skipped this step because the sauce was already thick even after only few minutes of simmering. I added ¼ cup of water each time it got dry. I did this around 3 times until the chicken was cooked and the sauce thickened. The result was beautiful golden chicken pieces coated with thick and flavorful sauce. Did I mention that they were also moist, tasty and delicious?
- 6 bone-in chicken thighs (about 2 lbs), skin removed
- Kosher salt and freshly ground pepper
- 5 tsp olive oil
- ⅓ cup water
- ¼ cup packed brown sugar
- 2 tbsp orange juice
- 2 tbsp reduced-sodium soy sauce
- 2 tbsp ketchup
- 1 tbsp white vinegar
- 4 garlic cloves, grated
- ½ tsp crushed red pepper flakes
- ¼ tsp Chinese five-spice powder
- Chopped green onions
- Season chicken with salt and pepper.
- In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink.
- In a small bowl, whisk together water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until chicken is tender, turning chicken occasionally and adding more water as needed.
- Sprinkle with chopped green onions and serve.
- Enjoy!
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