Chinese Five Spice Chicken (Printable Version)

Tender chicken thighs marinated in aromatic five spice, garlic, and soy, then oven-roasted until golden and juicy.

# 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 Make It:

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 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 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 chicken 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 creates this incredibly sticky, caramelized glaze that makes the chicken taste restaurant quality
  • Five spice powder is like a magic flavor bomb that most people never think to use at home
  • Skin on thighs stay juicy while getting crispy without any fancy techniques
02 -
  • Do not skip the resting period or all those delicious juices will run out onto your cutting board instead of staying in the meat
  • The honey in the marinade can burn quickly so watch closely during those last few minutes of cooking
  • Skin side up is crucial because the fat renders down and bastes the meat while creating that irresistible crispy exterior
03 -
  • Line your baking sheet with foil first then parchment for absolutely effortless cleanup
  • Let the chicken sit at room temperature for 20 minutes before roasting for more even cooking

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