Type what you have

Ingredients

• ✓ five-spice powder
• carrot
• soy sauce
• rice vinegar
• garlic
• sesame oil
• ginger root

Instructions

1. 1 Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
2. 2 In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
3. 3 Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.

By Robyn Webb

Ingredients

• ✓ five-spice powder
• ketchup
• brown sugar
• honey
• garlic
• chile-garlic sauce
• soy sauce
• meatball

Instructions

1. 1 Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
2. 2 Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
3. 3 Cook on Low for 4 hours, stirring occasionally.

By C R Henning

Ingredients

• ✓ five-spice powder
• fish sauce
• sesame oil
• sunflower oil
• lemon juice
• salt

Instructions

1. 1 Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container; mix well.

By Ursel

Ingredients

• ✓ five-spice powder
• water
• butter
• beef bouillon
• ginger
• black pepper
• quinoa

Instructions

1. 1 Combine water, five-spice powder, butter, bouillon, ginger, and black pepper in a saucepan over medium heat; bring to a boil and stir until bouillon dissolves. Add quinoa, reduce heat to a simmer, cover the pan, and cook until water is absorbed, about 20 minutes.

By hrhsun

Ingredients

• ✓ five-spice powder
• all-purpose flour
• sesame seed
• black pepper
• red pepper flakes
• chicken breast
• vegetable oil
• yellow onion
• green bell pepper
• teriyaki sauce
• honey

Instructions

1. 1 Combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes in a large resealable plastic bag. Add chicken pieces, a few at a time, and shake to coat; transfer to a platter. Repeat with remaining chicken pieces.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Add chicken; brown on both sides, about 5 minutes. Transfer to a plate; set aside. Stir onion and bell pepper into skillet; cook until slightly browned, about 2 minutes. Transfer to a bowl; set aside.
3. 3 Return chicken to the skillet; reduce heat to low. Stir in teriyaki marinade, remaining 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet; cook until warmed through.

By AJ Ross

Ingredients

• ✓ five-spice powder
• salmon
• panko bread crumb
• green bell pepper
• green onion
• egg
• ginger
• soy sauce
• sesame seed
• sesame oil

Instructions

1. 1 Mix salmon, panko, bell pepper, green onions, eggs, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties.
2. 2 Heat sesame oil in a skillet over medium heat until it bubbles around the tip of a spoon when dipped in. Working in batches, cook patties in the hot skillet until browned, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 more minutes. Remove to a paper towel-lined plate to drain.

By Jamiefeedsfamily

Ingredients

• ✓ five-spice powder
• butternut squash
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place cut squash into a large bowl. Add oil, five-spice powder, garlic, sea salt, and pepper. Toss to coat and place into the air fryer basket.
3. 3 Cook in the preheated air fryer, shaking every 5 minutes, until crisp, 15 to 20 minutes total. Remove fries and season with additional sea salt.

By Angela Sackett Superhotmama

Ingredients

• ✓ five-spice powder
• chicken wing
• orange marmalade
• sesame oil
• avocado oil
• ginger
• sambal oelek
• garlic
• salt
• white pepper
• chive
• sesame seed

Instructions

1. 1 Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
2. 2 Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
3. 3 Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
4. 4 Place coated chicken wings in a single layer on the prepared sheet pan.
5. 5 Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
6. 6 Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.

By Bibi

Ingredients

• ✓ five-spice powder
• coconut oil
• bok choy
• garlic
• ginger
• carrot
• cumin
• vegetable broth
• cellophane noodle
• bean sprout
• scallion

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
2. 2 Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

By JillyEnFuego

Ingredients

• ✓ five-spice powder
• white fish fillet
• lemon
• salt
• all-purpose flour
• canola oil
• sesame oil

Instructions

1. 1 Wash fish under cold running water, then pat dry with paper towels. Drizzle with lemon juice and season with salt on both sides.
2. 2 Combine flour and five-spice powder in a shallow bowl. Dip fish fillets into flour mixture to coat on both sides.
3. 3 Heat canola and sesame oils in a large skillet over medium heat. Add fish and pan-fry for 2 to 3 minutes. Use two spatulas to carefully flip fillets; continue cooking until fish flakes easily with a fork, 2 to 3 more minutes.

By Allrecipes Member

Ingredients

• ✓ five-spice powder
• spaghetti
• vegetable oil
• soy sauce
• red wine vinegar
• lemon juice
• sugar
• salt
• egg
• leek
• ham
• soy sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, stir vegetable oil, soy sauce, vinegar, lemon juice, sugar, salt, and Chinese five-spice powder in a bowl to make dressing.
3. 3 Drain spaghetti and place in a large bowl. Immediately pour dressing over spaghetti and mix well, so the warm spaghetti can soak up the dressing. Allow to cool completely, about 1 hour.
4. 4 Mix eggs, leeks, and ham into the cold spaghetti and set aside for 1 hour for flavors to combine. Season with dark sweet soy sauce and more Chinese five-spice powder.

By Ursel

Ingredients

• ✓ five-spice powder
• rosemary
• garlic
• duck leg
• salt
• red wine
• red currant jelly

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
2. 2 Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
3. 3 After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

By seattlelove

Ingredients

• ✓ five-spice powder
• all-purpose flour
• bread crumb
• parmesan cheese
• butter
• broccoli
• butter
• onion
• garlic
• cornstarch
• black pepper
• nutmeg
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix flour, bread crumbs, Parmigiano-Reggiano cheese, and five-spice powder together in a bowl. Cut in 1 1/2 tablespoons butter using your fingers until mixture resembles pebbles. Cover and refrigerate until needed.
3. 3 Cut the stem off the broccoli and use a spiralizer to cut into ribbons. Cut the head into florets.
4. 4 Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and garlic; saute until translucent, about 4 minutes. Add cornstarch, pepper, and nutmeg; mix well until roux begins to brown, 3 to 4 minutes. Add milk, stirring continuously, and continue to cook until sauce begins to thicken, 3 to 4 minutes more. Mix in 1/4 cup Cheddar cheese. Stir in broccoli until thickened, 2 to 3 minutes. Pour mixture into a baking dish.
5. 5 Top mixture with remaining Cheddar cheese. Sprinkle crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until the crumble has browned and sauce is bubbling, about 20 minutes.

By Buckwheat Queen

Ingredients

• ✓ five-spice powder
• ginger
• sake
• rice vinegar
• tamari
• sesame oil
• ahi tuna steak
• wasabi pea
• brown sugar

Instructions

1. 1 In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
2. 2 Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
3. 3 While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

By chefbeo71

Ingredients

• ✓ five-spice powder
• pork rub seasoning
• pork loin roast
• sweet potato
• brown sugar
• butter
• salt
• black pepper

Instructions

1. 1 Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
2. 2 Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
3. 3 Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By galet09

Ingredients

• ✓ five-spice powder
• duck
• onion
• orange
• cranberry
• orange liqueur
• honey
• sugar
• soy sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season duck cavity with five-spice powder; add chopped onion and cubed orange to cavity.
3. 3 Combine cranberries, orange liqueur, honey, white sugar, soy sauce, and orange zest in a saucepan; cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Cool slightly, about 3 minutes.
4. 4 Place duck on a roasting rack inside a roasting pan; baste with glaze.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).

By Joan Devito

Ingredients

• ✓ five-spice powder
• bok choy
• grapeseed oil
• butter
• onion
• cashew
• garlic
• white sugar

Instructions

1. 1 Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
2. 2 Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

By artsychic517

Ingredients

• ✓ five-spice powder
• salt
• sugar
• pork sparerib
• red pepper flakes
• black pepper
• liquid smoke
• barbecue sauce

Instructions

1. 1 Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
2. 2 Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
3. 3 Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
4. 4 Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
5. 5 Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.

By Ryan Schroeder

Ingredients

• ✓ five-spice powder
• canola oil
• onion
• carrot
• cabbage
• ground chicken
• brown sugar
• sesame seed
• sesame oil
• garlic
• ginger root
• salt
• black pepper
• wonton wrapper
• chicken broth

Instructions

1. 1 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
2. 2 Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.
3. 3 Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
4. 4 Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
5. 5 Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.

By Autumn Pumpkin

Ingredients

• ✓ five-spice powder
• soy sauce
• white wine vinegar
• sesame oil
• honey
• garlic
• ginger
• pork sparerib

Instructions

1. 1 Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
2. 2 Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
3. 3 Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

By Evanescence6

Ingredients

• ✓ five-spice powder
• white sugar
• black bean sauce
• parsley
• green onion
• soy sauce
• hoisin sauce
• sherry
• sesame oil
• vegetable oil
• ginger root
• garlic
• chicken tender
• wooden skewer

Instructions

1. 1 Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
3. 3 Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By simplelittlecheffie

Ingredients

• ✓ five-spice powder
• potato
• bacon
• butter
• fennel
• vegetable stock
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
2. 2 Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
3. 3 Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
4. 4 Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.

By t-licious

Ingredients

• ✓ five-spice powder
• pork chop
• soy sauce
• garlic
• sugar
• white wine
• vegetable oil
• cornstarch

Instructions

1. 1 With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2. 2 Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
3. 3 In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4. 4 Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SHARONLIN

Ingredients

• ✓ five-spice powder
• soy sauce
• honey
• ketchup
• brown sugar
• rice wine
• hoisin sauce
• red bean curd
• pork tenderloin

Instructions

1. 1 Gather all ingredients.
2. 2 Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
3. 3 Meanwhile, slice each pork tenderloin lengthwise into 1 ½- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
4. 4 Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.
5. 5 When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
6. 6 Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
7. 7 Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
8. 8 Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.
9. 9 Serve hot and enjoy!

By DavidAndrea

Ingredients

• ✓ five-spice powder
• chicken
• garlic
• lime
• fish sauce
• rice vinegar
• hot chile paste
• ginger
• soy sauce
• rice vinegar

Instructions

1. 1 Score skin side of each piece of chicken 2 to 3 times, about 1/8-inch deep. Set aside.
2. 2 Whisk garlic, juice of 1/2 lime, 3 teaspoons fish sauce, 1 tablespoon rice wine vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce together in a medium bowl until well combined; pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
3. 3 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
4. 4 Remove chicken from marinade, shake off excess, and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with paper towels. Reserve marinade in a small bowl.
5. 5 Whisk together 1/3 cup rice wine vinegar, remaining juice of 1/2 lime, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon hot chile paste in a small bowl until well combined. Set vinegar-lime mixture aside.
6. 6 Grill chicken, skin-sides down, on the preheated grill for 2 minutes. Flip chicken, brush with reserved marinade, and move to indirect heat. Continue grilling, brushing with marinade, and flipping every 10 to 15 minutes, until browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).
7. 7 Drizzle vinegar-lime juice mixture over chicken to serve.

By John Mitzewich

Ingredients

• ✓ five-spice powder
• hoisin sauce
• cranberry sauce
• soy sauce
• white wine
• honey
• red food coloring
• garlic salt
• pork sparerib
• water

Instructions

1. 1 In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place water in the bottom of a large roasting pan. Arrange ribs on the pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes or until it has an internal temperature of 160 degrees F (70 degrees C).

By JRIVIERA77

Ingredients

• ✓ five-spice powder
• honey
• shaoxing wine
• hoisin sauce
• kiwi
• soy sauce
• thai chile sauce
• garlic
• oyster sauce
• pork belly

Instructions

1. 1 Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
2. 2 Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
3. 3 Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
4. 4 Place pork belly on the wire rack, reserving marinade.
5. 5 Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
6. 6 Move oven rack to the top position and preheat the oven's broiler.
7. 7 Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

By MelisaG

Ingredients

• ✓ five-spice powder
• garlic
• green onion
• sugar
• fish sauce
• soy sauce
• sweet chili sauce
• salt
• chicken wing
• lime

Instructions

1. 1 Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3. 3 Arrange the marinated chicken on the prepared baking sheet.
4. 4 Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

By LIKEN74

Ingredients

• ✓ five-spice powder
• sherry
• ginger root
• oyster sauce
• soy sauce
• sugar
• hoisin sauce
• ketchup
• cinnamon
• pork shoulder
• honey

Instructions

1. 1 In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
2. 2 Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
3. 3 Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
5. 5 Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

By SHERRY_G

Ingredients

• ✓ five-spice powder
• pork loin roast
• rice vinegar
• garlic
• fish sauce
• soy sauce
• sriracha hot sauce
• sea salt
• black pepper
• vegetable oil

Instructions

1. 1 Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
2. 2 Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
3. 3 Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Transfer to a plate to rest at least 5 minutes before slicing.

By John Mitzewich