10 Amazing Chinese Five-Spice Powder Recipe Ideas to Try

Chinese five-spice powder transforms ordinary dishes into extraordinary culinary adventures. This aromatic blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel creates magic in your kitchen.

These ten recipes showcase the versatility of this beloved spice blend, from comforting soups to crispy snacks that will impress your family.

01. Aromatic Five-Spice Pumpkin Soup

Creamy pumpkin soup elevated with warming five-spice and crispy pancetta. This cozy bowl delivers restaurant-quality comfort food perfect for chilly evenings.

Ingredients: 2 cups canned pumpkin puree, 4 oz pancetta (diced), 1 large onion (chopped), 4 cups chicken stock, 1 teaspoon Chinese five-spice powder, ½ teaspoon nutmeg, ½ cup heavy cream, salt and pepper to taste, pomegranate arils for garnish.

How To Make Aromatic Five-Spice Pumpkin Soup

1. Cook diced pancetta in a large pot over medium heat until crispy and golden brown, about 5-6 minutes. The rendered fat will add incredible depth to your soup base.

2. Add chopped onion to the same pot and sauté until softened and translucent, about 4 minutes. The onion will absorb all those delicious pancetta flavors.

3. Stir in pumpkin puree, five-spice powder, and nutmeg, cooking for 2 minutes until fragrant. Gradually whisk in chicken stock until smooth and well combined.

4. Bring mixture to a boil, then reduce heat and simmer for 15 minutes. Stir in heavy cream and season with salt and pepper to taste.

5. Serve hot topped with crispy pancetta pieces and fresh pomegranate arils for a beautiful color contrast and burst of sweetness.

02. Charred Five-Spice Glazed Carrots

Perfectly charred carrots coated in a glossy five-spice glaze. This vibrant side dish works beautifully on the grill or stovetop for busy weeknights.

Ingredients: 2 lbs large carrots (cut into sticks), 3 tablespoons sesame oil, 2 tablespoons rice vinegar, 1 tablespoon Chinese five-spice powder, 2 tablespoons honey, 2 cloves garlic (minced), 1 tablespoon soy sauce, green onions for garnish.

How To Make Charred Five-Spice Glazed Carrots

1. Heat a large skillet or grill pan over medium-high heat. Toss carrot sticks with 1 tablespoon sesame oil and cook until charred and tender-crisp, about 8-10 minutes, turning occasionally.

2. Meanwhile, whisk together remaining sesame oil, rice vinegar, five-spice powder, honey, minced garlic, and soy sauce in a small bowl until smooth.

3. Pour the glaze over the charred carrots and toss to coat evenly. Cook for another 2-3 minutes until the glaze becomes sticky and caramelized.

4. Transfer to serving dish and garnish with sliced green onions. The carrots should be tender with beautiful char marks and a glossy coating.

03. Crispy Taiwanese Popcorn Chicken

Bite-sized chicken pieces with incredible crunch and bold five-spice flavor. This addictive appetizer disappears fast and works wonderfully with fish or shrimp too.

Ingredients: 2 lbs boneless chicken thighs (cut into 1-inch pieces), 1 cup cornstarch, ½ cup all-purpose flour, 2 tablespoons Chinese five-spice powder, 1 teaspoon salt, ½ teaspoon white pepper, 2 eggs (beaten), vegetable oil for frying, fresh basil leaves.

How To Make Crispy Taiwanese Popcorn Chicken

1. Cut chicken thighs into uniform 1-inch pieces for even cooking. Pat completely dry with paper towels to ensure maximum crispiness when frying.

2. Combine cornstarch, flour, five-spice powder, salt, and white pepper in a large bowl. This coating mixture creates the signature crunchy texture.

3. Dip each chicken piece in beaten eggs, then dredge thoroughly in the seasoned flour mixture, pressing gently to help coating adhere properly.

4. Heat oil to 350°F in a deep fryer or heavy pot. Fry chicken pieces in small batches for 3-4 minutes until golden brown and cooked through.

5. Drain on paper towels and immediately toss with fresh basil leaves while hot. The residual heat will lightly wilt the basil and release its aromatic oils.

04. Spiced Ginger Tea Cake

Moist, fragrant cake infused with warming spices and crystallized ginger. This elegant dessert pairs beautifully with afternoon tea and features lovely orange zest brightness.

Ingredients: 2 cups all-purpose flour, 1 teaspoon Chinese five-spice powder, 1 teaspoon ground ginger, ½ cup unsalted butter, ¾ cup brown sugar, 2 large eggs, 1 cup unsweetened applesauce, ¼ cup crystallized ginger (chopped), zest of 1 orange, 1 teaspoon baking soda.

How To Make Spiced Ginger Tea Cake

1. Preheat oven to 350°F and grease a 9-inch round cake pan. Whisk together flour, five-spice powder, ground ginger, and baking soda in a medium bowl.

2. Cream butter and brown sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in applesauce and orange zest.

3. Gradually fold dry ingredients into wet ingredients until just combined. Gently fold in chopped crystallized ginger, being careful not to overmix the batter.

4. Pour batter into prepared pan and bake for 35-40 minutes until a toothpick inserted in center comes out with just a few moist crumbs.

5. Cool in pan for 10 minutes before turning out onto wire rack. Dust with powdered sugar or turmeric through a stencil for beautiful decoration.

05. Wine-Braised Duck Legs with Five-Spice

Tender duck legs braised in aromatic red wine sauce with fresh herbs. This elegant main course delivers restaurant-quality results with fork-tender meat and rich flavors.

Ingredients: 6 duck legs, 2 cups red wine, 2 tablespoons Chinese five-spice powder, 3 sprigs fresh rosemary, 1 large onion (sliced), 3 cloves garlic (minced), 2 tablespoons honey, 2 cups chicken stock, 2 tablespoons olive oil, salt and pepper.

How To Make Wine-Braised Duck Legs with Five-Spice

1. Season duck legs generously with salt, pepper, and 1 tablespoon five-spice powder. Heat olive oil in a large Dutch oven over medium-high heat.

2. Brown duck legs skin-side down first until golden and crispy, about 6-8 minutes per side. Remove duck and set aside, leaving rendered fat in pot.

3. Sauté sliced onion and minced garlic in the duck fat until softened and fragrant, about 5 minutes. Add remaining five-spice powder and cook 1 minute more.

4. Pour in red wine and honey, scraping up any browned bits from bottom of pot. Add rosemary sprigs and chicken stock, then return duck legs to pot.

5. Cover and braise in 325°F oven for 1½ hours until meat falls off the bone easily. The sauce should be rich and slightly thickened.

6. Strain sauce if desired and serve duck legs with the glossy, wine-enriched pan sauce drizzled over top.

06. Air Fryer Five-Spice Butternut Squash Fries

Crispy, caramelized butternut squash fries seasoned with aromatic five-spice. This healthy alternative to regular fries takes just 30 minutes in your air fryer.

Ingredients: 1 large butternut squash (peeled and cut into fries), 2 tablespoons olive oil, 1 tablespoon Chinese five-spice powder, 3 cloves garlic (minced), 1 teaspoon salt, ½ teaspoon black pepper, fresh cilantro for garnish.

How To Make Air Fryer Five-Spice Butternut Squash Fries

1. Cut butternut squash into uniform ½-inch thick fries for even cooking. Pat completely dry with paper towels to remove excess moisture.

2. Toss squash fries with olive oil, five-spice powder, minced garlic, salt, and pepper in a large bowl until evenly coated.

3. Preheat air fryer to 400°F. Cook fries in single layer batches for 12-15 minutes, shaking basket halfway through cooking time.

4. Continue cooking until edges are golden brown and caramelized, and fries are tender when pierced with a fork. Garnish with fresh cilantro before serving.

07. Coconut Five-Spice Rice Pudding

Creamy rice pudding elevated with coconut milk and warming spices. Toasting the rice first creates incredible nutty depth and perfectly creamy texture in every spoonful.

Ingredients: 1 cup jasmine rice, 2 cups coconut milk, 2 cups whole milk, ½ cup sugar, 1 teaspoon Chinese five-spice powder, ½ teaspoon vanilla extract, pinch of salt, fresh mango (diced), toasted coconut flakes for garnish.

How To Make Coconut Five-Spice Rice Pudding

1. Toast jasmine rice in a dry saucepan over medium heat for 3-4 minutes, stirring constantly until fragrant and lightly golden. This step adds incredible nutty flavor.

2. Add coconut milk, whole milk, sugar, five-spice powder, and salt to the toasted rice. Bring to a gentle boil, then reduce heat to low.

3. Simmer uncovered for 25-30 minutes, stirring frequently to prevent sticking, until rice is tender and mixture has thickened to creamy consistency.

4. Remove from heat and stir in vanilla extract. The pudding will continue to thicken as it cools to room temperature.

5. Serve warm or chilled, topped with diced fresh mango and toasted coconut flakes for beautiful color and tropical flavor contrast.

08. Sriracha-Glazed Five-Spice Pork Loin

Succulent pork loin marinated in sweet and spicy sriracha glaze. This show-stopping main course delivers perfectly juicy results with bold Asian-inspired flavors throughout.

Ingredients: 3 lb boneless pork loin, 3 tablespoons sriracha sauce, 2 tablespoons Chinese five-spice powder, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 cloves garlic (minced), 1 tablespoon sesame oil.

How To Make Sriracha-Glazed Five-Spice Pork Loin

1. Whisk together sriracha, five-spice powder, honey, soy sauce, rice vinegar, minced garlic, and sesame oil to create the marinade.

2. Place pork loin in a large zip-top bag with half the marinade. Reserve remaining marinade for glazing. Marinate in refrigerator for at least 2 hours or overnight.

3. Preheat oven to 425°F. Remove pork from marinade and sear all sides in an oven-safe skillet until golden brown, about 2-3 minutes per side.

4. Brush with reserved marinade and roast for 20-25 minutes until internal temperature reaches 145°F. Baste with pan juices halfway through cooking.

5. Let rest for 10 minutes before slicing. The meat should be beautifully caramelized outside and perfectly juicy inside with sweet-spicy glaze.

09. Grilled Five-Spice Glazed Chicken

Smoky grilled chicken with robust five-spice marinade and chile paste heat. Fresh ginger and fish sauce create unforgettable depth in every perfectly charred bite.

Ingredients: 4 chicken breasts, 2 tablespoons Chinese five-spice powder, 2 tablespoons chile paste, 3 tablespoons fish sauce, 2 inches fresh ginger (grated), 3 cloves garlic (minced), 2 tablespoons brown sugar, 2 tablespoons vegetable oil.

How To Make Grilled Five-Spice Glazed Chicken

1. Pound chicken breasts to even ¾-inch thickness for uniform cooking. Combine five-spice powder, chile paste, fish sauce, grated ginger, garlic, brown sugar, and oil in a bowl.

2. Marinate chicken in the spice mixture for at least 30 minutes at room temperature, or up to 4 hours refrigerated for deeper flavor penetration.

3. Preheat grill to medium-high heat and oil grates well. Remove chicken from marinade, reserving excess for basting during cooking.

4. Grill chicken for 6-7 minutes per side, basting with reserved marinade, until internal temperature reaches 165°F and exterior is beautifully caramelized.

5. Let rest for 5 minutes before slicing. Serve with fresh vegetables to balance the bold, spicy flavors of this incredible grilled chicken.

10. Slow Cooker Taiwanese Beef Noodle Soup

Ultimate comfort food with tender beef, chewy udon noodles, and aromatic broth. This slow cooker version delivers restaurant-quality results with minimal effort and maximum flavor.

Ingredients: 2 lbs beef chuck (cubed), 6 cups beef broth, 2 tablespoons Chinese five-spice powder, 3 dried chiles, 8 oz udon noodles, 2 cups bok choy (chopped), 3 green onions (sliced), 2 tablespoons soy sauce, pickled mustard greens for garnish.

How To Make Slow Cooker Taiwanese Beef Noodle Soup

1. Season cubed beef chuck with salt and pepper, then brown in batches in a large skillet over medium-high heat until deeply caramelized on all sides.

2. Transfer browned beef to slow cooker along with beef broth, five-spice powder, dried chiles, and soy sauce. Stir to combine all ingredients well.

3. Cook on low for 6-8 hours until beef is fork-tender and easily shreds. The long cooking time develops incredible depth of flavor in the broth.

4. Cook udon noodles according to package directions until just tender. Add chopped bok choy to slow cooker during last 10 minutes of cooking.

5. Serve hot soup over cooked noodles, garnished with sliced green onions and pickled mustard greens for authentic tangy brightness and crunch.

Final Thoughts

These Chinese five-spice recipes showcase the incredible versatility of this aromatic blend. From comforting soups to crispy snacks, each dish brings unique flavors to your table.

Start experimenting with these recipes and discover how five-spice powder can transform your everyday cooking into something truly special and memorable.