Chinese Crispy Tea-Smoked Chicken
This one is a nuance on an old classic dish. Crispy chicken (like the one in the photo above by Phuket@photographer.net) is so addictive, you may find it difficult to stop making this recipe. If you like crispy Peking duck, then you’re going to love this gluten-free, low-hassle recipe for chicken that’s out of this world.
- 1 roasted chicken (with legs, wings, and thighs separated, and breast cut in to one-inch pieces, leaving bones intact)
- 2 tsp of Chinese Five Spice
- 1 cup of Lapsang Souchong tea
- Gluten-free soy sauce (as needed)
- Gluten-free hoisin sauce (as needed)
- Preheat the oven to 425 degrees Fahrenheit.
- Lay the chicken pieces on a baking tray lined with parchment paper.
- Baste the chicken with the lapsang souchong tea.
- Baste the chicken in the hoisin sauce (use as much or as little as you desire, a little goes a long way).
- Sprinkle the 2 tsp of Chinese Five Spice evenly over the chicken pieces.
- Sprinkle the soy sauce over the chicken lightly so as not to displace the basting and seasoning, but so as to douse all of the surfaces with soy sauce.
- Place the tray in the preheated (425 degrees Fahrenheit) oven and let it cook for 40-45 minutes, until the chicken skin is crispy.
Serve and succumb to the crispy goodness (being mindful of bones).
I hope that this exotic and simple gluten-free recipe (for another gluten-free dinner recipe click here) hit the spot for you as much as it did for me. There’s no reason to miss out on great eating just because of your gluten intolerance and who knows, once you’ve tried this recipe, you may well forget that you’re even missing anything at all. Enjoy!
Did you enjoy this recipe?
Feel free to let us know in the comments below. Cheers!