All for Joomla All for Webmasters
Home » cooking » How to make Taiwanese 5 Spice Crispy Chicken and Crispy Duck 五香脆皮雞/鴨

How to make Taiwanese 5 Spice Crispy Chicken and Crispy Duck 五香脆皮雞/鴨

Taiwanese Crispy Chicken and Crispy Duck 五香脆皮雞/鴨 is a great starter, or just make more and have it as a main! Everyone has tried Crispy Duck (with the thin pancakes and Hoi Sin Sauce) at the local Chinese restaurant but what about Crispy Chicken? I’ve never seen it on a menu. Joanne says Crispy Chicken is more popular in Taiwan than Crispy Duck, but I never had it there either, during my 4 years stay. Anyway here we are with both Duck and Chicken made crispy a delicious taste test! Which will win?

the five spices

the five spices

The ingredients 食材 to serve as a starter for 4 people (main for 2 people), are as follows;

  • Stock/marinade: 1 litre of water, 6 star anise, 1 tsp cloves, 3 bay leaves, 1 tsp red pepper, 1 stick of cinnamon (the 5 spices!), half a tsp of salt and 2 tbsp of sugar
  • 2 duck legs and 2 chicken legs
  • cooking oil
  • salt and pepper powder for service

The method 作法;

  1. Make the stock/marinade – put the 5 spices in the water, bring to the boil and simmer for 1 hr, wait until it’s cool and then you can put the meat pieces in. Cover all the meat and put the bowl in the fridge for 2 days (cover it).
  2. Two days later take the meat out of the stock/marinade and wash it and dry it using tissue
  3. Get a frying pan ready to deep fry the meat.
  4. Fry the meat pieces until golden brown.
  5. Take the meat out and heat the oil until very hot before you re-fry the meat, when it’s nearly ready there will be less bubbles, that should be less than 5 minutes if you aren’t sure.
  6. Take out the meat and dust with salt and pepper powder. We served it with freshly cut cucumber and some spring onion/chilli slices. Delicious!
Taiwanese Crispy Chicken and Duck legs, ready to eat

Taiwanese Crispy Chicken and Duck legs, ready to eat

As usual Joanne has recorded a cooking video so you can follow the exact method step by step, as she prepares the Taiwanese Crispy Chicken and Crispy Duck 五香脆皮雞/鴨. Before I was saying about the taste test… Well before the cooking/tasting Joanne said she prefers Crispy Duck… Now she has changed her mind to preferring Crispy Chicken. I agree it’s much more delicious, so if you love Crispy Duck you should definitely try Crispy Chicken, it just needs a couple of days to marinade – so plan ahead and make enough for everyone!

How to make Taiwanese 5 Spice Crispy Chicken and Crispy Duck 五香脆皮雞/鴨 cooking video

Stay tuned for more help, advice, cooking and shopping! Next up we will be talking about our new Greenhouse and gardening at our new house.

6 comments

  1. yummy its look so delicious.. i will definately try one of these days..thanks for the recipes

  2. the chicken taste good and very crispy

  3. thanks for showing us how to cook many receipes and meanings of them in Taiwan. I’d like you to show me directly how to cook if you like. I’m going to go to Taiwan next month.

    • At this time I am staying in the UK, that’s part of the reason I make this website to show foreign people Taiwanese cooking. I know it’s hard for we Taiwanese to stay in foreign countries, because in Taiwan we have a “Food Heaven”. I promise you will greatly enjoy the Taiwanese food when you visit, especially seafood. I used to live in the Taichung area, where I’d often dine in the Formosa and International hotels in the city.

  4. Hello. I think when you wrote “red pepper” as one of the ingredients of the five spice that it would be more accurate to say “Szechuan peppercorns”. Thanks for your recipes and instructional videos. I’ve tried a few of them and they were all delicious. Amazing!

Leave a Reply