Description
This Chinese Five Spice Chicken recipe is a flavorful and aromatic dish that combines the warm, spicy notes of Chinese five spice powder with savory soy sauce and honey. Baked to crispy perfection, it’s a perfect main course for any day of the week.
Ingredients
Scale
Main Marinade:
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons Chinese five spice powder
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- Sliced green onions
- Sesame seeds (optional)
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, Chinese five spice powder, garlic, ginger, salt, and pepper. Add chicken, toss to coat, and marinate in the refrigerator for at least 2 hours or overnight.
- Bake the Chicken: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken on the rack, skin-side up, and bake for 35–40 minutes until crispy and internal temperature reaches 165°F (74°C).
- Rest and Garnish: Let chicken rest for 5 minutes. Garnish with green onions and sesame seeds. Serve with rice or vegetables.
Notes
- You can also grill the chicken over medium heat for about 6–7 minutes per side.
- This marinade works well with boneless chicken breasts or thighs—adjust cooking time accordingly.
- Leftovers are delicious cold or in wraps.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1–2 pieces
- Calories: 390
- Sugar: 6g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 135mg
