Five Spice Chicken Tenders With A Kickin Bbq Sauce Recipes

OVEN-FRIED CHICKEN TENDERS WITH FIVE-SPICE BBQ SAUCE

Steps:

• Preheat oven to 475 degrees F. In 10-inch skillet, toast bread crumbs and sesame seeds over high heat about 5 minutes or until golden, stirring frequently. Transfer crumb mixture to plate.
• In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice powder, and salt until foamy. Dip tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet. Bake tenders 13 to 15 minutes or until they lose their pink color throughout. Do not turn tenders over.
• Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until soft and lightly browned. Remove skillet from heat; stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice powder. Pour sauce into small bowl; serve with tenders.

FABULOUS FIVE SPICE CHICKEN

Steps:

• In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

LEMON & FIVE-SPICE CHICKEN

Steps:

• Juice 1 lemon and cut the other into slices. Put in a large food bag along with remaining ingredients and shake well to coat. leave for 10 mins (or up to 24 hrs if making ahead).
• Heat the grill to high or fire up the barbecue. lift the chicken out of the marinade, shake off excess, then cook under a grill or on a barbecue for 20 mins, spooning over the marinade every few mins. Turn occasionally, until cooked through and dark golden brown. Great served with new potatoes and a green salad.

FESTIVE GOLDEN FIVE-SPICE CHICKEN

Steps:

• Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
• Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

BAKED BBQ CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
• Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
• Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).