Five Spice Chinese Chicken (Printable)
Tender chicken thighs roasted with Chinese five spice, garlic, and soy for golden, juicy results.
# What You 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
# 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 the marinated chicken thighs on the prepared tray skin-side up. Spoon remaining marinade over the top of each piece.
05 - Roast for 35 to 40 minutes until the chicken is cooked through and the skin is golden brown. Internal temperature should reach 165°F. For extra crispy skin, broil for 2 to 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 Advice:
01 -
- The marinade does double duty, tenderizing while infusing every bite with warm, aromatic magic that makes people ask what your secret is
- Forty minutes in the oven delivers crispy, golden skin without the fuss of frying or constant attention
02 -
- Patting the chicken skin dry before marinating helps it crisp up better in the oven, excess moisture creates steam instead of crunch
- Five spice powder can vary by brand, start with less if you are unsure and add more next time once you know your preferred intensity
03 -
- Line your baking sheet with foil under the parchment for practically zero cleanup
- If your chicken is browning too quickly, tent it loosely with foil for the last 10 minutes