Oven Fried Five Spice Chicken with Gochujang Honey Mustard
Sometimes a recipe needs an update, and as one of the first recipes on the site (and still one of my favorites), I took this one for a test run. I’ve given things tightening up and streamlining and the result is even more deliciousness with less steps. I’ve chucked the traditional dredging process with flour and egg in favor of mayonnaise—which add moisture and is so much quicker. A few other tweaks and changes, and it’s the new and improved version that’s of course served with my ever-popular Gochujang Honey Mustard.
Serves 4-6
INGREDIENTS
2½ tsp five spice power, divided
2 tbsp grapeseed oil or other neutral oil, divided
¼ cup orange juice
1 tsp kosher salt
½ tsp freshly ground black pepper
1½ lbs. boneless skinless chicken thighs
½ cup mayonnaise
½ tsp ground coriander
1 tbsp sriracha
2 cups panko breadcrumbs
Cilantro leaves, for garnish
Bread and butter pickles, for serving
For the sauce
2 tbsp gochujang
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp orange juice
METHOD
In a medium bowl, whisk together 2 tsp five spice, 1 tbsp grapeseed oil, orange juice and salt and pepper. Add chicken thighs and mix to coat. Cover and marinate for 1 hour or up to overnight in the fridge. Remove from fridge 30 minutes before proceeding.
In a large pan over medium heat, add panko and 1 tbsp grapeseed oil and toast until pale golden brown—approximately 5 minutes. Transfer to a small bowl and let cool.
Preheat oven to 375F.
In a shallow bowl, whisk together mayonnaise, remaining ½ tsp five spice, coriander and sriracha. In a second shallow bowl, add panko.
Working with one thigh at a time, use a brush to evenly coat mayonnaise on each thigh, then completely coat in panko, pressing to adhere. Place all prepared pieces on parchment-lined sheet pan. Roast for 40 minutes, rotating rack halfway through, until crust is deep golden brown. If crust browns too much, gently tent with foil.
For the sauce, combine gochujang, Dijon, honey and orange juice in a small bowl until smooth. The sauce can be made up to 3 days in advance and stored in a tightly sealed container in the fridge.
To serve, arrange chicken on a platter and garnish with pickles and cilantro. Serve with sauce and more pickles alongside.
The below contains affiliate links.
The Spice House Chinese Five Spice
Bumbleberry Farms Orange Blossom Honey
Weak Knees Gochujang Sriracha
