Five Spice Chicken (Printable)

Tender oven-roasted chicken with aromatic Chinese five spice marinade, golden crispy skin.

# What's Needed:

→ 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 fully 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 aluminum foil for easy cleanup.
04 - Place marinated chicken thighs skin-side up on the prepared baking sheet. Spoon additional marinade over the top of each piece.
05 - Roast for 35-40 minutes until chicken reaches internal temperature of 165°F and skin is golden brown. For extra crispy skin, broil for 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.

# Tips for Success:

01 -
  • The skin gets ridiculously crispy while the meat stays incredibly juicy
  • The marinade comes together in minutes but tastes like you spent hours planning it
  • This is one of those dishes that makes people think you are secretly a professional cook
02 -
  • Pat the chicken skin dry before marinating if you want it really crispy
  • Marinating overnight is fantastic, but do not exceed 24 hours or the texture might change
  • The internal temperature matters more than the time, so use a meat thermometer for perfect results
03 -
  • Bring the chicken to room temperature for 20 minutes before roasting for more even cooking
  • Let the roasted chicken rest for at least 5 minutes so the juices redistribute
  • Line your baking tray well because the caramelized marinade can be stubborn to clean

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