Chinese Five Spice Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 31, 2002
I'm Vietnamese and I absolutely love this dish. Instead of baking it, however, I fry it in a pan with olive oil. It doesn't turn out so dry that way. Wonderful served over rice with soy sauce.
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Cooking Level: Expert

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Reviewed: Nov. 16, 2001
Certainly easy to make, but this needs more! I would suggest adding some honey, soy sauce and hoisin sauce (and maybe fresh garlic instead of powder) to the ingredients. If you like heat, red pepper flakes or chili powder too! That may help!
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Reviewed: Jan. 30, 2007
It doesn't get much easier than this, and the results were pretty tasty too. Chinese 5 Spice can be a bit over-powering, so I followed the recipe's recommended marinading time of two hours, and I actually thought it was sufficient. I decided to cook the chicken on the Foreman grill as baked chicken can sometimes turn out a bit dry and leathery. I served it with sesame noodles, and a spring roll. Not bad at all. Thanks!
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: Mar. 14, 2001
It was very easy to make this particular entree. Easiness, however, is the only good thing about this recipe. This chicken recipe turned out to be dry, bland, and just plain uninspired.
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Reviewed: Dec. 12, 2010
this recipe is just okay, not fond of the sweetness of five spice with the meat
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Reviewed: Aug. 7, 2014
Very good recipe. I breaded it and I pan seared and baked it on 350 for 45 minutes (Colorado altitude).
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