Trini-Chinese Chicken Recipe (2024)

I marinated this for 24 hours. Then placed it on a bed of chunky onions and baked it at 375 degrees until done. Forget the oil. This was grand.

I prefer baking to frying. Can the chicken pieces be baked? If so, at what temperature and for how long?

First throw out that pan, and invest in a new one. Then go online, and look up care, and seasoning cast iron cookware. You will be glad you did.
I use a stainless steel chain mail scrubber, while the pan is still warm running under cold water. Wipe with paper towel immediately, a few drops of oil on a paper towel run over the inside of the pan. Then put back on stove on low, for as long as you want, the longer the better.
I don't use any NONSTICK PAN EVER!

I make crispy chicken wings without frying by blotting the wings dry and cooking them in a 425 oven for about 40 minutes, turning at the half way mark. They always turn out golden brown with a crisp, satisfying, crunchy skin. I would think this recipe can be treated the same, just keep the marinade on.

We grilled the chicken and it was crispy and delicious. I put the sesame oil into the marinade since the chicken wasn't going to be fried. The chicken was fragrant, juicy and so easy to put together. It would be perfect to prepare for a large crowd or handy to take on a picnic.

Don't throw out your cast iron pan. scour it down to bare metal with a steel scrubber, then re-season.

One of the best recipes I have found on this site. Followed the recipe, although did go heavy with the five spices, and ended up with lovely mahogany brown pieces fried in a cast iron skillet. Used whole chickens cut up so breast meat took longer than 20 minutes. The dipping sauce is an essential part of the overall flavoring, where I used Sriracha chili sauce instead of Matouk’s. Served with fried rice. New family favorite.

I marinated the chicken for 24 hours then grilled it. Fabulous!

This was wonderful. The chicken looks black from the soy when you take it out of the marinade, but have faith--it turns the lovely rust color in the oven. I also put the chicken on a bed of onions (1 large, very coarsely chopped) and roasted at 375, then stirred the onions into plain rice cooked in chicken broth, which was wonderful. For the sauce I added extra hot sauce, extra lime juice, and about 1 T orange juice and 1 t sugar. The sauce is perfect on the chicken

Don't fry much here either.wonder how you'd like it if you had done it in the oven.I did: brown in pan, pan into oven. Baste; add water as needed.Divided the dipping sauce: half mild, half hot, due to more Matouk's Seca.Everyone LOVED it.Great recipe and adaptable to taste.

this recipe is absolutely amazing I brown the chicken in the oil approximated 6 minutes a side making sure the color was perfect then finished in oven at 325 for about 30 minutes Used a whole chicken cut into 10 pieces and served with green beans and mashed potatoes A perfect 10 in my house!!!

Absolutely delicious. If found that to get the mahogany crisp skin (I used thighs), I had to use the full 20 minutes in the skillet even though the meat was probably done at 15. However, the chicken didn't suffer for the extra time and the skin was worth it. I also upped the ratio of lime to oyster sauce so that the delicious citrus flavor of the dipping sauce came through. I used Dave's gourmet hot sauce to taste as I didn't have the recommended variety.

Perhaps you meant to post this with another recipe? :)

In Asian recipes, it always means toasted.

I made this on the back of the five star rating but should've known not to - lime and five-spice powder? For me, sounded like an odd combination and it was. The sauce is good and saved the recipe for me. Like others, I baked in a hot oven instead of frying and took on Linda's idea of baking on top of onions. I then cooked them down on the stove until they were caramelised and stirred them through some soy sauce vegetable fried rice. Not a gross recipe but definitely won't make again.

2.5 TBS OYSTER SAUCEJUICE OF 1 LIME1 TBS SIRACHA plus a few drops more 1/4 - 1/2 tsp black pepper

So good. I marinated it for 8 hours. I planned to brown the chicken and then bake it per the suggestions in the notes, but it was frying so beautifully that I finished it that way. I boiled the leftover marinade and used it to roast chopped red onions and peppers while the chicken fried, then finished them in the hot oil after I took the chicken out. Delicious.

WeI marinated for 24 hours.We used 2 T chinese five spice and still a bit too intense for us. Baked in the oven, maybe that was the issue?Hopefully the leftovers will work in a fried rice...

This was a little different and we enjoyed the complex flavors. I marinated the chicken for several hours in the seasoning, sesame oil and a couple of Tbl. of canola oil. Roasted the chicken on a sheet pan at 425 for 40 minutes (large thighs). Being a wimp I only used a tsp. of Matouk’s hot sauce and extra lime juice. Served it with an Asian spinach salad and rice.

Marinate 24 hrs. Bed of chunky onions, bake 375. Forget oil. Blot wings dry, 40 min. at 425. Turn 1/2 way. Start in cast iron pan, then oven 30 min.

Sour. If you make it again, add brown sugar to the marinade. Cooked winglets and drums at 350 for around 50-60 min and turn halfway.

We cook a ridiculous amount of NYT recipes, this was a winner that delivered more than expected and crazy easy to cook. We made it as is the first time, minus the oyster sauce due to an allergy. Fried it in a dutch oven so splashing wasnt an issue. Next time may try a dusting of rice flour, a crunchiness would server well if frying. Crispy grilling would work well too.

I'll admit to taking minor liberties with this recipe because after marinading my chicken pieces smelled like apple pie - having not used five spice before I was alarmed by that and added some more soy and garlic. Maybe I should have had more faith because especially after charcoal grilling there was nothing apple-pie-like about it - the grill is a pain but so worth it for this dish, the charcoal flavor was to die for. I added some garlic and more finely minced onions to the dipping sauce too

Easily the best recipe I've ever found on the NYT.After the news, this entire food section is one of the best parts of the subscription.

This makes awesome party wings. Just add some of the oil to the marinade, then bake at 425 degrees for 50 minutes. Serve with dipping sauce.

This was delicious! I made it with boneless pork chops instead of chicken. Scored the chops and marinated for an hour or so. Cooked them in my cast iron with way less oil. The dipping sauce kicked it up even further. This a keeper can’t wait to use it on the grill.

I found it a bit salty, but nevertheless delicious. I’m assuming the oyster sauce I used might of had too much salt.

Made with ~2 lb. of chicken and used the remainder marinade liquid to caramelize about half a large onion (including getting the marinade to boil). Fantastic mix-in with rice and broccoli under the chicken.

I ended up combining all the ingredients (except the neutral oil) together as a marinade to bone in skin on thighs. like others, I roasted them in the oven, instead of frying. I cooked the left over marinade to eliminate raw chicken juices, and used as a sauce. Served with jasmine rice, and carrots and onions that I added to the sheet pan with the chicken halfway through cooking. A nice way to cook chicken thighs, 4 out of 5 stars.