Five Spice Chinese Chicken (Printable)
Tender, juicy chicken thighs with crispy golden skin, infused with fragrant five spice and savory Asian flavors.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon oyster sauce
04 - 1 tablespoon honey
05 - 1 tablespoon sesame oil
06 - 1 tablespoon Shaoxing wine (or dry sherry)
07 - 2 teaspoons Chinese five spice powder
08 - 3 garlic cloves, minced
09 - 1 teaspoon freshly grated ginger
10 - 1/2 teaspoon ground white pepper
→ Garnish
11 - 2 scallions, thinly sliced
12 - 1 teaspoon toasted sesame seeds
# How-To Steps:
01 - In a large bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, Shaoxing wine, five spice powder, minced garlic, grated ginger, and white pepper until well combined.
02 - Add the chicken thighs to the bowl, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil for easy cleanup.
04 - Place marinated chicken thighs on the prepared tray skin-side up. Spoon any remaining marinade over the top for extra flavor.
05 - Roast for 35-40 minutes until internal temperature reaches 165°F and skin is golden brown. For crispier skin, broil for an additional 2-3 minutes at the end.
06 - Remove from oven and let rest for 5 minutes to allow juices to redistribute. Garnish with sliced scallions and toasted sesame seeds if desired. Serve hot.
# Expert Tips:
01 -
- The marinade creates this incredible sticky glaze that caramelizes beautifully in the oven
- Five spice powder gives you restaurant quality flavor with barely any effort
02 -
- Skin side up is crucial because the fat renders and bastes the meat while creating that crispy caramelized top
- Dont skip the resting period or all those juices will run out onto the cutting board instead of staying in the meat
03 -
- Line your baking tray with foil under the parchment for absolutely effortless cleanup
- If the marinade seems too thick, add a teaspoon of water to help it coat evenly