Carib-Asian Five-Spice Fried Chicken
Serves 420 mins prep15 mins cook
An experimental Carib-Asian five-spice fried chicken, inspired by Trini-Chinese-style chicken, aiming for darker, crispier skin. The dish features chicken leg quarters seasoned with a unique blend of Caribbean and Asian flavors, including homemade five-spice and a tropical hot sauce, marinated overnight and then fried.
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What you need
Instructions
1. Clean and pat-dry chicken leg quarters really well. 2. Season the chicken with homemade Caribbean green seasoning, low-sodium soy sauce, lots of garlic and ginger, salt, and homemade Asian five-spice (made from equal parts cinnamon, cloves, star anise, fennel seeds, and peppercorns). 3. For added flavor with a tropical twist, add a liberal amount of Pineapple Fresno hot sauce. 4. Let the chicken marinate overnight. 5. The next day, set the chicken pieces on a wire rack until they come to near-room temperature. 6. Finally, fry the chicken on medium-high heat in vegetable oil for about 15 minutes or until fully cooked.View original recipe