July 11, 2013

Baked 5 Spice Chicken

I am so hungry right now. Rich and I are currently waiting to leave for his birthday weekend dinner No.2 and because it's a buffet, have decided to hold out on lunch. My tummy is growling and making funny noises as a result. Looking at my food posts isn't helping either and those pieces of chicken in the photo above isn't helping!

*If you've been paying attention, Rich's birthday was on the 5th. I'm posting this late!*

As I wrote in this post, I made Chinese steamed buns from scratch. They were delicious, imperfect little pillows of savory, chewy yumminess. Although I could have easily made a completely incomplete dinner out of just eating these buns, I decided to make some sort of protein and settled on chicken.

Baked chicken legs to be exact. Ones that were seasoned with tonnes of five spice (a favourite of mine), salt and pepper, garlic powder and chilies then coated with corn starch. I love them this way as the skin gets nice, crisp and brown. After all, the skin is the best part. Somehow the starch seals in all the juices, so it's pretty hard to over bake the chicken making it gross and dry.

Did I mention the skin and how delicious it is?! Droooooooooling.
I like to bake them in my mini convection oven at around 400F for about 50 minutes. There's no exact time. When the juices run clear, you're good to go!

We ate this with a side of salad and called it dinner.

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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