Chinese 5 spice crispy chicken

Chinese 5 spice crispy chicken

Chinese 5 spice crispy chicken

Prep Time
10 Minutes
Asian style crispy chicken in lettuce wraps
  • 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
  1. 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.


  • 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!