Five Spice Chicken (Printable)

Tender roasted chicken glazed with aromatic five spice and savory soy honey marinade

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 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 mixing bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, Shaoxing wine, five spice powder, minced garlic, grated ginger, and white pepper until thoroughly combined.
02 - Add chicken thighs to the bowl, turning pieces to ensure even coating. Cover and refrigerate for minimum 30 minutes, up to 4 hours for enhanced flavor penetration.
03 - Preheat oven to 400°F. Line a baking tray with parchment paper or aluminum foil for easy cleanup.
04 - Place marinated chicken thighs on prepared tray skin-side up. Spoon remaining marinade over each piece.
05 - Roast for 35-40 minutes until internal temperature reaches 165°F and skin is golden brown. For extra crispy skin, broil 2-3 minutes at end of cooking time.
06 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with sliced scallions and toasted sesame seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • The marinade works double duty, infusing meat with flavor while creating the most gorgeous sticky glaze
  • Five spice powder adds this warm, aromatic complexity that tastes like you spent hours on it
  • Nothing beats the satisfaction of crispy, golden skin that cracks when you bite into it
02 -
  • Cold chicken thrown into a hot oven creates superior crispy skin compared to room temperature meat
  • The honey in the marinade can burn quickly under the broiler, so watch like a hawk during those final minutes
03 -
  • Pat the chicken skin dry with paper towels before marinating for the crispiest result
  • Let the marinade come to room temperature before adding cold chicken so it coats evenly

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