Trini-Chinese Chicken
Updated November 12, 2015
William Brinson for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Maeve Sheridan.
- Total Time
- 1 hour, plus refrigeration time
- Rating
- Comments
- Read comments
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Ingredients
8 to 10 chicken thighs, legs and wings,about 2 ½ to 3 pounds total
2 tablespoons five-spice powder
3 limes
3 tablespoons soy sauce
1 2-inch knob ginger root, peeled andminced
½ cup neutral oil, like canola or grapeseed
2 tablespoons sesame oil
½ cup oyster sauce
1 to 3 tablespoons Scotch-bonnet-peppersauce, ideally Matouk’s Soca, to taste
Freshly ground black pepper
¼ cup chopped scallions, for garnish.
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 284 milligrams cholesterol; 879 calories; 33 grams monosaturated fat; 17 grams polyunsaturated fat; 15 grams saturated fat; 71 grams fat; 2 grams fiber; 1333 milligrams sodium; 49 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
- Step 2
Heat oils in a large skillet over medium-high heat. There should be at least ¼ inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
- Step 3
Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
- Step 4
Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.
Private Notes
Comments
I marinated this for 24 hours. Then placed it on a bed of chunky onions and baked it at 375 degrees until done. Forget the oil. This was grand.
I prefer baking to frying. Can the chicken pieces be baked? If so, at what temperature and for how long?
First throw out that pan, and invest in a new one. Then go online, and look up care, and seasoning cast iron cookware. You will be glad you did.
I use a stainless steel chain mail scrubber, while the pan is still warm running under cold water. Wipe with paper towel immediately, a few drops of oil on a paper towel run over the inside of the pan. Then put back on stove on low, for as long as you want, the longer the better.
I don't use any NONSTICK PAN EVER!
I love the oyster sauce+lime juice+hot sauce+sesame oil dipping sauce, I bake chicken wings in the toaster oven and then toss the wings in the dipping sauce, very addictive!
Finally made this and cooked in a n air fryer and was delicious.
In my opinion, they call for way too much Chinese-five spice. The flavor is overwhelming on the chicken. I would cut that in half.