Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Print
Total:
8 hr 30 min
Prep:
15 min
Inactive:
8 hr
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
8 hr 30 min
Prep:
15 min
Inactive:
8 hr
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 6 skinless chicken thighs, each piece chopped in half across the bone
  • 2 tablespoons light soy sauce
  • 1 heaping tablespoon Chinese five-spice powder
  • 2 teaspoons sea salt, plus more for seasoning
  • 3 cloves garlic, smashed
  • 2 teaspoons toasted sesame oil
  • 2 to 3 heaping tablespoons cornstarch, for dusting
  • 1/2 cup vegetable oil, for frying
  • 1 heaping tablespoon ground black pepper
  • 4 to 6 sprigs fresh cilantro, chopped
  • Mixed Salad, for serving, recipe follows
Mixed Salad:
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 head butter or red leaf lettuce, sliced
  • 2 carrots, peeled and shredded
  • 1 medium Fresno chile, seeded and finely chopped
  • 1/2 scallion, green parts only, finely chopped

Directions

Watch how to make this recipe.

Special equipment: newspaper and parchment paper, cut into 8 to 10-inch squares

Place the chicken thighs in a large bowl. Cover the chicken with the light soy sauce, Chinese five-spice powder, salt and garlic, and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have; for best results, leave the chicken in the refrigerator overnight.

When ready to fry, toss the chicken pieces in the cornstarch.

Heat a large wok or pan over high heat and add the vegetable oil. Working in batches so as not to crowd the pan, add the chicken and fry lightly until the thighs are golden brown on all sides and cooked through, 6 to 8 minutes. Drain the chicken on paper towels and season them with salt, pepper and cilantro as they come out of the oil.

Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken and garnish with more chopped cilantro. Serve alongside a platter of Mixed Salad if desired.

Mixed Salad:

In a small bowl, whisk together the extra-virgin olive oil, light soy sauce, rice vinegar, and toasted sesame oil; set aside. Toss the lettuce, carrots, chiles and scallions with the dressing when ready to serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

One Pot Chicken with Olives and Potatoes

Recipe courtesy of Tia Mowry

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

Portuguese One Pot Chicken and Potatoes

Recipe courtesy of Rachael Ray

One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

Recipe courtesy of Bobby Deen

Sesame Ginger Chicken

Recipe courtesy of Kelsey Nixon

Chicken Parmesan Sticks

Recipe courtesy of Tia Mowry

Chicken Masala

Recipe courtesy of Bal Arneson

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here