Glazed Five-Spice Chicken

Embark on a flavorful culinary journey with “Glazed Five-Spice Chicken,” a dish inspired by a treasured recipe from David Tanis, a former chef at Chez Panisse. This dish beautifully marries the complexity of Chinese five-spice with the indulgent richness of chicken. As the chicken gets enveloped in a tantalizing glaze, it’s a testament to the art of combining diverse flavors to create a dish that tantalizes the taste buds.

INGREDIENTS:

• 4-pound chicken or 8 bone-in, skin-on chicken thighs
• Salt
• 1/4 cup soy sauce
• 1/4 cup dark brown sugar
• 1/4 cup mirin (rice wine)
• 1 teaspoon toasted sesame oil
• 1 tablespoon finely grated ginger
• 4 garlic cloves, finely grated or pounded with a pinch of salt
• 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon cayenne pepper
• 1/4 cup coarsely chopped cilantro leaves and tender stems
• 4 scallions, green and white parts slivered

PREPARATIONS:

1. Cut the chicken into 8 pieces if using a whole chicken. Season lightly with salt and let it sit for 30 minutes.
2. Whisk together soy sauce, dark brown sugar, mirin, sesame oil, ginger, garlic, Chinese five-spice powder, and cayenne to create the marinade.
3. Place the chicken in a resealable plastic bag and pour in the marinade. Seal the bag and ensure the chicken is evenly coated. Refrigerate overnight.
4. Pull the chicken out of the fridge a few hours before cooking to reach room temperature.
5. Preheat the oven to 400°F.

SPECIAL INSTRUCTIONS:

• Marinate the chicken overnight for optimal flavor infusion.
• Adjust salt quantity considering the saltiness of soy sauce.

COOKING INSTRUCTIONS:

1. Place chicken skin side up in a shallow 8 by 13-inch roasting dish. Pour the marinade over the meat, ensuring it generously covers the bottom of the pan. Add 2 tablespoons of water if needed.
2. Slide the dish into the preheated oven and rotate every 10 to 12 minutes.
3. After 20 minutes, remove the breasts (if using) to prevent overcooking. Continue cooking dark meat for 20 to 25 more minutes until tender.
4. If dark meat is cooked, return breasts to the pan, increase the oven to 450°F, and let the sauce reduce. Brush the chicken with marinade every 3 to 4 minutes for glazing.
5. After about 12 minutes, when the skin is dark brown and crisp, remove from the oven.

TIPS:

• Let the chicken come to room temperature before cooking for even cooking.
• Rotate the pan during cooking to ensure uniform glazing.

YIELD:

Serves 4.

SERVING SUGGESTIONS:

• Serve the glazed chicken warm, garnished with cilantro and slivered scallions.
• Cover and refrigerate leftovers for up to 3 days.

“Glazed Five-Spice Chicken” is a harmonious blend of culinary traditions and flavors, rooted in a classic recipe. Inspired by the expertise of David Tanis, this dish showcases the transformative power of marinades and glazes. The infusion of Chinese five-spice, combined with the richness of chicken, creates a symphony of tastes that delight the palate. As the glazed chicken graces your table, you’ll experience the artistry of culinary experimentation and the reward of savoring a dish that exemplifies the magic of flavor balance and texture interplay.

The dish celebrates the beauty of balance, as the sweet notes of mirin and brown sugar are artfully counteracted by the warmth of ginger and the hint of spice from Chinese five-spice powder. The chicken itself becomes a canvas for these flavors to dance upon, its skin achieving a crisp and golden perfection that encapsulates the care and effort you’ve put into crafting this dish.