@Gatherandfeast, Ashley’s Five Spice Crispy Chicken with Maple Dijon Dipping Sauce & Green Apple & Thai Basil Slaw

For the 5 Spice Crispy Chicken

• 2.2 lb 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 tsp sea salt
• 3 tbsp plain flour
• 1 tbsp aluminium-free baking powder
• 1 1/2 tsp Chinese five spice powder
• 3 tbsp pure Canadian maple syrup
• Extra Virgin Olive Oil Spray

For the 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 tbsp pure Canadian maple syrup
• Flaky sea salt, to taste

For the Maple Dijon Dipping Sauce

• 2 tbsp whole egg mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp pure Canadian maple syrup
• 1 tsp apple cider vinegar
• Flakey sea salt, to taste

5 Spice Crispy Chicken

1. Preheat oven to 180°C/350°F fan-forced.
2. In a large bowl, add the chicken, salt, flour, baking powder, and five spice powder. Toss well to coat evenly.
3. Arrange the chicken pieces on a paper-lined baking tray.
4. Spray lightly with extra virgin olive oil.
5. Bake at 180°C/350°F for 45 minutes.
6. Remove from the oven, drizzle over the pure Canadian maple syrup, then return to the oven for a further 5 minutes.
7. Rest the chicken for 10 minutes before slicing and serving with the slaw and dipping sauce.

Green Apple & Thai Basil Slaw

1. While the chicken cooks, combine all salad ingredients in a large bowl and toss to combine.

Maple Dijon Dipping Sauce

1. In a small bowl, whisk together mayonnaise and Dijon mustard until smooth.
2. Add pure Canadian maple syrup, stirring until smooth, then add apple cider vinegar.
3. Season with flaky sea salt to taste.