Chili Five Spice Fried Chicken Image

Chili Five Spice Fried Chicken

Mary's Kitchen Crush - "Pressure Cooking"

Prep Time
Cook Time


  • 1 cup (250ml) buttermilk
  • ¼ cup (60ml) soy sauce
  • ¼ cup (60ml) sesame oil
  • 8 teaspoons (40g) Chinese five-spice powder, divided
  • 4 teaspoons (20g) garlic powder, divided
  • 3 red birdseye chilies, sliced
  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks
  • 1 cup (128g) flour
  • ½ cup (60g) cornstarch
  • ¼ teaspoon (1g) cayenne pepper
  • 1 teaspoon (5g) kosher salt
  • Canola oil for frying


  1. Line two rimmed baking sheets with cooling racks and set aside.
  2. Combine buttermilk, soy sauce, sesame oil, 2 tablespoons (30g) five-spice, 1 tablespoon (15g) garlic powder and sliced chilies in a large resealable bag; mix well.
  3. Add chicken and squeeze out as much air as possible. Seal the bag and place it in a large bowl. Refrigerate for 4 to 12 hours.
  4. Whisk together remaining 2 teaspoons (10g) five-spice and 1 teaspoon (5g) garlic powder with flour, cornstarch, cayenne and kosher salt in a large bowl.
  5. Remove chicken pieces from marinade and shake off any excess.
  6. Toss chicken into the flour mixture and place onto one of the rack-lined baking sheets. Set aside for 15 minutes.
  7. Heat 3-inches (8cm) of canola oil in a large heavy-bottomed Dutch oven or saucepan over medium-high heat to 350F (176C).
  8. Preheat the oven to 200F (93C).
  9. Toss the chicken pieces into the flour mixture once again and set them back onto the rack-lined sheet.
  10. Fry chicken, four pieces at a time for 12 to 14 minutes or until a thermometer reads 165F (74C), increasing or decreasing heat to maintain oil temperature of around 325F (163C).
  11. Place cooked chicken onto the clean rack-lined baking sheet and place in oven to keep warm while frying the remaining chicken.