Five-spice Fried Chicken

Five-spice Fried Chicken

Prep Time 16 hours 55 minutes
Total Time 16 hours 55 minutes
Servings 3
Author Connie Veneracion


  • 3 chicken leg quarters
  • 2 tablespoons rock salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon five-spice powder
  • 1/2 cup tapioca (or corn or potato) starch
  • cooking oil for deep frying
  • 1 tablespoon sesame seed oil
  • toasted sesame seeds to garnish
  • sliced scallions to garnish


  • Cut the chicken leg quarters into legs and thighs. Rub all over with salt, pepper and five-spice powder. Place in a covered container and keep in the fridge overnight.
  • Place the marinated chicken pieces in a resealable bag and add the starch. Shake thoroughly to lightly coat each piece with starch.
  • Heat enough cooking oil in a frying pan to reach a depth of at least three inches.
  • Fry the chicken over medium heat until nicely browned and cooked all the way through. Do this in batches to avoid overcrowding the pan. As each batch cooks, lift out and move to a rack.
  • When all the chicken pieces have been fried, place in a large bowl. Drizzle with sesame seed oil and lightly toss the chicken to distribute the sesame seed oil well.
  • Sprinkle the five-spice fried chicken with toasted sesame seeds and scallions. Serve at once.


For a sweeter version, see the recipe for five-spice chicken drumettes.