This isn’t your average crispy chicken dinner - it’s crispy, sticky, sweet, and just a little bit bold.
The five spice coating gives the chicken a gorgeous golden crunch, while a drizzle of maple syrup turns sticky and caramelised in the oven.
Balance it out with a fresh, zingy slaw - crisp apple, fragrant Thai basil, and a hint of lime.
Then there’s the dipping sauce - creamy, tangy, with just a touch of maple sweetness to tie it all together.
One bite and you’ll get crunch, spice, and that subtle maple magic in every mouthful.
It’s a delicious midweek meal for the fam, but also an impressive, flavour-packed dish for entertaining.
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Ingredients
Dairy-free, Nut-free 
20 minutes preparation time + 50 minutes cooking time (includes 10 minutes resting) 
4 5 Spice Crispy Chicken
- 1 kilo boneless, skinless chicken thighs (about 8 thighs; if the thighs are very large and only 4 per kilo, cut them in half to create 8 even pieces so they cook within the given time)
- 1/2 teaspoon sea salt
- 3 tablespoons plain flour
- 1 tablespoons aluminium-free baking powder
- 1 1/2 teaspoons Chinese five spice powder
- 3 tablespoons pure Canadian maple syrup
- Extra Virgin Olive Oil Spray
Green Apple & Thai Basil Slaw
- 1/4 small Savoy or spring cabbage, very finely sliced or mandolined
- 1 large green apple, cut into matchsticks
- 2 handfuls fresh coriander leaves, washed thoroughly and roughly chopped
- 2 handfuls fresh Thai basil leaves, washed thoroughly and roughly chopped
- Zest and juice of 1 lime
- 2 tablespoons pure Canadian maple syrup
- Flaky sea salt, to taste
Maple Dijon Dipping Sauce
- 2 tablespoons whole egg mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pure Canadian maple syrup
- 1 teaspoon apple cider vinegar
- Flakey sea salt, to taste
Method
5 Spice Crispy Chicken
- Preheat oven to 180°C/350°F fan-forced.
- In a large bowl, add the chicken, salt, flour, baking powder, and five spice powder. Toss well to coat evenly.
- Arrange the chicken pieces on a paper-lined baking tray.
- Spray lightly with extra virgin olive oil.
- Bake at 180°C/350°F for 45 minutes.
- Remove from the oven, drizzle over the pure Canadian maple syrup, then return to the oven for a further 5 minutes.
- Rest the chicken for 10 minutes before slicing and serving with the slaw and dipping sauce.
Green Apple & Thai Basil Slaw
- While the chicken cooks, combine all salad ingredients in a large bowl and toss to combine.
Maple Dijon Dipping Sauce
- In a small bowl, whisk together mayonnaise and Dijon mustard until smooth.
- Add pure Canadian maple syrup, stirring until smooth, then add apple cider vinegar.
- Season with flaky sea salt to taste.
NOTES
Chicken pieces: Cutting large thighs ensures even cooking and crispier edges.
Pure Canadian maple syrup drizzle: Don’t skip the final maple drizzle - it caramelises in the oven for a glossy, sticky finish.
Make-ahead: The slaw can be prepared a few hours ahead and kept chilled, but add the lime juice just before serving to keep the apple fresh.
Alternative herbs: If Thai basil isn’t available, substitute with regular basil.
Serving idea: This dish works beautifully with steamed jasmine rice or as part of a shared meal.
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