Recipe courtesy of Rocco DiSpirito

Five-Spice Chicken Pillows

Save Recipe
  • Level: Easy
Share This Recipe


For the Five-Spice Glaze:

2/3 cup sugar

3 tablespoons finely chopped ginger

Chinese five-spice powder, to taste

1 cup lemon juice

1/4 cup soy sauce

Salt, to taste

For the filling:

10 ounces ground chicken

4 fresh shiitake mushrooms, chopped

2 scallions, freshly chopped

1 egg white

1/4 teaspoon freshly ground black pepper

5 water chestnuts, finely chopped

1 teaspoon salt

1/2 teaspoon granulated sugar

1/2 teaspoon sesame oil

1 teaspoon dry sherry

1 tablespoon cornstarch

Salt, to taste

For the pillows:

30 (1-inch) cubes chicken breast

Egg wash

Chick pea flour

Oil, for frying

Ground black and white sesame seeds

Scallions, julienned


  1. Melt sugar in pan until light brown, almost caramel. Add ginger and blend well. Add five-spice powder. Deglaze pan with lemon, soy sauce. Reduce until thick cool.

For the pillows:

  1. Lay out the chicken breast cubes and spread a teaspoon of filling on each cube. Refrigerate. Once chilled, brush each piece with egg wash, and roll in chick pea flour. Pan fry each piece until golden. When cool enough to handle, pat dry. Brush each pillow with a bit of the glaze. Finish by sprinkling each pillow with ground sesame seeds and julienned scallions.
  2. Combine all filling ingredients. Reserve.