Grandma Lee’s Crispy 5-Spice Fried Chicken

Chicken, marinated in soy sauce and spices, with a crispy crust



  • 1 medium-sized whole chicken or chicken meat (about 1 kg)
  • 12 Tbsp corn flour (cornstarch)
  • oil, for deep-frying
  • Marinade
  • 1 Tbsp light soy sauce
  • 1 Tbsp Chinese cooking wine or sherry
  • 1 tsp five spice powder
  • 1 Tbsp corn flour (cornstarch)
  • 6 Tbsp water
  • 1 tsp sugar
  • 1 tsp salt
  • Cilicuka (Original, Extra Hot or Super Hot)


  1. Cut the chicken into pieces.
  2. In a large bow, mix the marinade ingredients together. Add the chicken to the marinade. Knead then set aside to marinate for 30 min or more.
  3. Heat a wok over a high flame until it smokes. Add the oil.
  4. Once the oil starts to smoke, turn off or lower the flame.
  5. Shake off any excess marinade then toss the chicken in corn flour just before adding to the oil.
  6. Continue to deep-fry over a medium flame until the chicken is golden brown on the outside and cooked inside. Remove and drain well.
  7. Transfer to a serving dish (such as a plate or woven basket lined with parchment paper), serve with Cilicuka on the side.





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