Five Spice Chicken (Printable)
Tender chicken thighs marinated in aromatic five spice, garlic, and soy sauce, roasted to golden perfection.
# 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
# Directions:
01 - Whisk together soy sauce, oyster sauce, honey, sesame oil, Shaoxing wine, five spice powder, minced garlic, grated ginger, and white pepper in a large bowl until fully combined.
02 - Add chicken thighs to the bowl, turning to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, up to 4 hours for enhanced flavor penetration.
03 - Set oven to 400°F. Line a baking tray with parchment paper or aluminum foil for easy cleanup.
04 - Place marinated chicken thighs on the prepared baking sheet, positioning them skin-side up. Spoon remaining marinade over the top of each piece.
05 - Roast for 35-40 minutes until the internal temperature reaches 165°F and the skin turns golden brown. For extra crispy skin, broil for an additional 2-3 minutes at the end of cooking time.
06 - Remove chicken from the oven and let rest for 5 minutes to allow juices to redistribute. Garnish with sliced scallions and toasted sesame seeds before serving.
# Expert Tips:
01 -
- The marinade does all the heavy lifting while you go about your day
- Skin gets perfectly crispy while the meat stays incredibly juicy
- Most of the ingredients are probably already sitting in your pantry
02 -
- Crowding the pan steams the skin instead of crisping it, give those thighs some room
- Pat the skin dry before marinating if you want it seriously crispy
- The honey can burn quickly, so keep an eye on it during the final broiling
03 -
- Bring the chicken to room temperature for 20 minutes before roasting for more even cooking
- A cast iron skillet gives you the crispiest skin if you have one