Crispy, juicy drumsticks coated panko and seasoned with a warm five-spice blend embody a comforting cross-cultural favorite.
The five-spice blend is a cornerstone of Chinese pantry flavor, typically combining warm notes of star anise, cloves, cinnamon, Sichuan pepper, and fennel.
It’s designed to create balance—sweet, sour, bitter, salty, and umami—in a single pinch.
Crispy chicken dishes have long held appeal in Chinese and broader East Asian cuisines, where the contrast between crackling skin and tender meat echoes a shared appetite for texture and aroma.
This dish celebrates contrast—crisp, crumb-coated exterior giving way to tender meat, all wrapped in the warm aroma of five-spice.
The crunchy panko crust not only anchors the texture but amplifies the savory-sweet balance with every bite.
Brief History – Asia’s Love Of Crispy Food
Crisp textures have long been a cherished way to signal freshness, skill, and satisfaction across Asian cuisines.
East Asia
Crispy pork skin (siu yuk) and roasted meats showcase crackling textures prized in Cantonese cooking.
Tempura was introduced to Japan in the 16th century via Portuguese influence, tempura popularized a delicate, batter-fried crunch.
In the 20th century Japan invented panko breadcrumbs, further amplified a light, audibly crisp coating.
Korean fried chicken popularized in the late 20th century, often double-fried for an exceptionally crisp crust and juicy meat.
Southeast Asia
A wide array of crunchy snacks and fried dishes are made throughout Southeast Asia, including Vietnam, the Philippines, Malaysia, Indonesia and Thailand.
South Asia
India has various fried snacks contributing to a culture that prizes crisp, wafer-thin bites. One popular ingredient used for addictive crisp texture is chickpeas.
Why Crispiness Endures
Sensory appeal: crunch adds a dynamic sound and mouthfeel that heightens perception of flavor.
Perceived freshness: a crackly crust is often associated with freshly made food.
Culinary craftsmanship: getting a perfect crisp signals skill in moisture management, temperature control, and timing.
Chinese Inspired Crispy 5-Spice Chicken Drumsticks
6-8 chicken drumsticks
1 tablespoon flour
2 teaspoon Chinese five spice powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 large egg
1 cup panko crumbs
Preheat oven to 375 degrees (using the convection fan)
Add the drumsticks to a large zip lock bag. Next add the flour, five spice, garlic powder and salt. Zip bag to close and give it a good shake to coat drumsticks.
Crack in the egg and shake again so that all of the drumsticks are coated in the egg.
Sprinkle panko crumbs on to a plate and then coat each drumstick in the crumbs.
Place drumsticks on a large sheet pan and place in preheated oven for 45-50 minutes until golden and cooked through.
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I have to try this, I have 5 spice and haven’t used it yet.