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Chinese 5 spice crispy chicken
Prep Time
10 Minutes
Ingredients
15
Servings
4
Asian style crispy chicken in lettuce wraps
Ingredients
4 chicken thighs, skinless boneless
Marinade:
2 teaspoons Chinese 5 Spice
2 tablespoons white wine
2 teaspoons brown sugar
2 teaspoons honey
1 teaspoon oyster sauce
1/2 teaspoon sesame oil
2 tablespoons olive oil
2 teaspoons cornflour
8 iceberg lettuce leaves
125 millilitres (8 fluid ounce) hoisin sauce
2 spring onions shredded
1/2 cucumber shredded
100 grams (4 ounces) roasted peanuts, chopped roughly
Cooking tip
- As an option to chicken, cut firm tofu into 2cm strips and add to the marinade. Leave for 10 minutes to absorb the flavours and cook in a griddle pan or on the BBQ.
COOKING INSTRUCTIONS
- 1 Mix all the marinade ingredients and add the chicken thighs. Turn the chicken in the marinade to coat and leave for at least 1/2 hr or overnight, if possible, to get the maximum flavour.
- 2 Heat the barbecue or griddle pan until medium hot and cook the chicken for about 3-4 minutes each side until crispy outside and cooked through. Leave to rest while you prepare the vegetables.
- 3 Wash and carefully dry the lettuce leaves and cut the large ones in half.
- 4 Shred the spring onions and cucumber into matchstick sized pieces.
- 5 When you are ready to eat, pull the chicken into shreds
- 6 Spread a teaspoon of hoisin sauce onto a lettuce leaf, add some chicken and shredded vegetables. Sprinkle over some chopped peanuts and roll up the leaf. Delicious!