five spice chicken

This oven-baked five spice chicken is an easy dinner we used to make on busy weeknights. With just 9 ingredients, it&#x27;s easy to prepare ahead of time, economical, and most importantly, very tasty.

Oven-Baked Five Spice Chicken

soy sauce

salt

five spice powder

red onion ((minced))

garlic ((minced))

shaoxing wine ((or dry cooking sherry))

sesame oil

bone-in, skin-on chicken thighs

Combine the soy sauce, salt, five spice, red onion, garlic, oil, shaoxing wine (or sherry), and sesame oil in a mixing bowl and set aside. Pat the chicken dry and add it to the marinade, making sure to get the marinade under the skin of the chicken. Marinate overnight or at least 20 minutes.

Preheat oven to 375 degrees F (190 degrees C) and line a sheet pan with non-stick foil or parchment paper. Place the chicken on the pan and roast for 35-40 minutes.

If the chicken has not crisped up in that time, turn on the broiler for a few minutes, but don&#x27;t walk away while this is happening, or they may burn!

The chicken is cooked through when you stick a fork in the side and the juices run clear. Serve with steamed rice and a vegetable for a complete dinner!

Flavorful Pan-seared, Five-Spice Chicken with Roasted Plum Sauce- infused with ginger and garlic. A delicious Chinese-inspired dinner highlighting juicy red plums.

Five-Spice Chicken with Roasted Plum Sauce

five-spice powder

garlic powder

pepper

onion

plums

garlic

olive oil

soy sauce (or GF liquid aminos)

water (optional)

maple syrup

cayenne- optional

rice wine vinegar (optional)

Make the Five-Spice Spice rub

. Mix the ground five-spice, salt, granulated garlic and pepper in a small bowl.

Roast the plums

Slice the onion and plums and place in a 9 x13 inch baking dish or edged sheet-pan. Add the whole garlic cloves and slices of ginger and drizzle with oil generously to coat. Toss well and place in the hot oven. Check at 15 minutes, (set a timer) toss, lowering the heat to 4ooF.

Prep the chicken

While the plums are roasting, cook the chicken. Pat dry the chicken and coat all sides generously with the Five-Spice Rub seasoning.

Pan-sear Chicken

Heat oil in a large skillet over medium heat and once hot, pan sear the chicken skin-side-down until golden and slightly crispy, about 8-10 minutes, checking heat and lowering if browning too fast. Turn over and sear the other side 3-4 minutes.

Nestle the chicken

over the roasting plums. (See note below) If the plums look especially ready to come out ( juicy, roasted with tender garlic and very tender onions), feel free to lower the heat even further, down to 375. Basically, it all depends on how fast you cook your chicken. 🙂 If it takes a while to get the chicken seared, your plums may already be done and ready to come out. Use your best judgment here. The chicken will need 15-20 minutes of roasting time. You can of course finish cooking the chicken separately if the timing is off and plums look done.

When the chicken is cooked through (165-170F), remove it from the oven and set the chicken aside, covered. Let the chicken rest 5-10 minutes while you blend the Plum Sauce.

Roasted Plum Sauce

 scrape out the plums, onions, and all the juices and browned bits from the pan into a blender. Add the soy sauce and pepper. Blend until silky smooth. Add a little water to loosen the sauce -1 to 3 tablespoons or more. Blend again. Taste. Add honey and vinegar to taste. All plums have different levels of sweetness and tartness. For example, I added 1 tablespoon honey and 1 teaspoon vinegar. If your sauce is too sweet, add more vinegar, if too tangy add honey. If too salty, add more water. For a bit of a kick add chili flakes or cayenne.

Place the Roasted Plum Sauce in a saucepan and gently warm over low heat until ready to serve.

Ladle some roasted plum sauce on a plate, top with the chicken, and garnish with scallions, chives, or cilantro.

All your recipes are exceptionally good. So innovative! Thank you for sharing

This was divine. The combination of flavors were absolutely perfect.

This was delicious! Going to add to my recipe archive.

Made this for dinner and even the fussy eater liked it.  The 5-spice rubbed chicken was excellent alone but the plum sauce really topped it off.  I really appreciated the notes about the sauce.  At first it was too tart so I added a bit more honey.  Seems like common sense but I wouldn't have thought to do that.   Thanks again, Sylvia for another awesome recipe.

Loved this! Coated tofu with the 5 spice seasoning, seared over high heat and then served over fresh baby spinach. Plum sauce is unique &amp; quite flavorful. My 13 year old daughter really liked it too. Will definitively add this to my summer recipe rotation. Thanks for such a wonderful website!

This was another fantastic recipe that my husband and I both loved! I used boneless, skinless chicken thighs and just cooked them until done in the skillet. I skip the baking step in the oven for the chicken. I doubled the sauce so I could freeze half of it. Also, the grocery store was out of fresh ginger, so I just added 1/4 tsp ground ginger to the blender with the other spices. I cooked forbidden rice to accompany the dish and garnished with fresh cilantro. Absolutely wonderful! Thank you for sharing such wonderful recipes with the world!

Such a wonderful, unique, delicious flavor combination! I've made this a few times now, and bought double the plumbs this past time so I can freeze to make more later! I'm low carb so I just sub the honey for the equivalent of monk fruit extract. I also had to cut out soy for a while, and it was still wonderful just subbing in some salt and MSG for the soy sauce.

Phenomenal recipe for when you have a lot of extra in-season plums around- like me the other week! I loved the five-spice chicken from this dish, however, so just made it stand-alone with Sylvia's sweet and spicy roasted moroccan carrots and smashed potatoes and it was a delightful for when you have other in-season vegetables on hand.

We made it with elephant heart plums and it was so good! Had sauce leftovers for dessert :)

LOVE this, made a small batch of sauce with my small juice blender, ended up a bit messy but it is so worth it. The 5 spiced chicken goes exceptionally well with the sauce, will make this recipe again for sure!

Easy homemade Chinese five spice chicken recipe made of juicy tender roasted chicken with Classic Asian five spice marinade sauce. Serve with a bowl of jasmine rice and steamed vegetables.

Chinese Five Spice Chicken

Whole Chicken (About 1.5 kg/53 ounces

tbsp Light soy sauce

tbsp Dark soy sauce

Salt

White pepper powder (Or black pepper)

tsp Chinese five spice powder

tbsp Shao Xing Wine

tsp Grated garlic

Sugar (optional)

Ginger

Spring onions white part

Honey

Leftover sauce from chicken marinade

Water

Cut the skin-on whole chicken into big pieces. If you are using pre-cut chicken, you can skip this step.

Pat dry the chicken with a paper towel to remove excess moisture and trim off excess fat. Cut the legs off by the joint between the body and thigh. Remove the backbone by using kitchen scissors. Cut the wings part through the natural joint. Place the chicken breast side down and press down with a knife at the center of the cartilage and breast bone. Flip and cut through the chicken breast skin in the middle. See detailed in photo and video instructions.

Cut the chicken

In a large mixing bowl add all the marinade ingredients and whisk everything well. Then add the cut chicken pieces and coat each chicken piece with the marinade sauce mix. Then cover it with the cling film and keep it in the fridge for at least 1 hour or overnight.

Marinade overnight

Take the marinated chicken out of the fridge and leave it at room temperature for about 30 minutes before adding it to the oven. Cover the baking tray with kitchen foil and place the rack over it.

Place the chicken pieces skin-side up on the rack, and add the tray in the middle of the oven. Leave to bake in the preheated oven at 180°C (350°F ) for 25-30 minutes.

Meanwhile, the chicken is roasting you can prepare the basting sauce. In a small pot, add the leftover sauce from the chicken marinade. Then add honey, cooking oil, and water. Heat the pot to boil then lower the heat and simmer for 1-2 minutes or until the sauce starts to get thickened.

Then remove it from heat and set it aside. After 30 minutes of baking, baste each chicken piece with the basting sauce. Then place it in the oven and continue roasting at 180°C  (350°F ) for another 15-20 minutes or until the chicken is cooked.

Brush with the basting sauce and chop into medium slices or pieces. Enjoy with steamed rice and blanched vegetables.

Roast in oven

Elevate your roasted chicken game with this flavorful five-spice chicken recipe. It&#x27;s quick, easy, and perfect for midweek dinner.

Oven-baked Five Spice Chicken

chicken thighs, skin

tsp light soy sauce

oyster sauce

tsp sesame oil

tbsp clear honey

tsp black pepper

Chinese five-spice powder

garlic,

Combine all the ingredients in a small bowl....

Combine all the ingredients in a small bowl. Mix them well until they are thoroughly combined.

Pat dry the chicken thighs with a paper...

Pat dry the chicken thighs with a paper towel.

Rub the spice marinade all over the chicken...

Rub the spice marinade all over the chicken in a large mixing bowl, making sure that the marinade is distributed evenly.

Keep the seasoned chicken in the fridge for...

Keep the seasoned chicken in the fridge for at least two hours.

Preheat the oven to 190°C/375°F. Remove the marinated...

Preheat the oven to 190°C/375°F. Remove the marinated chicken from the fridge and let it come to room temperature before baking. 

Next, line a roasting tray with a baking...

Next, line a roasting tray with a baking sheet, and place the chicken thighs with the skin side facing up on the tray. 

Apply some olive oil to the chicken. Roast...

Apply some olive oil to the chicken. Roast the chicken for 25-30 minutes or until it reaches an internal temperature of 74°C/165°F to ensure it is cooked. 

Once cooked, let the chicken rest for a...

Once cooked, let the chicken rest for a few minutes before serving to allow the juices to redistribute. 

Garnish with chopped green onions (spring onion), and...

Garnish with chopped green onions (spring onion), and enjoy.

https://mediavine-res.cloudinary.com/video/upload/w5txca7ski1ea6cwxvhf.mp4

Here is my latest recipe for oven-baked five-spice roast chicken thighs seasoned with garlic, honey, and five-spice powder. This roast chicken recipe needs simple ingredients, perfect for a quick, budget-friendly midweek meal.
I have been in New Zealand recently and realized that food is a universal language transcending all borders and cultures. I am excited to incorporate local ingredients and cooking techniques into my recipes while still utilizing the skills and flavors of Asian cooking.
Meanwhile, let me explain how to make this oven-baked five-spice roast chicken thigh recipe that will leave you craving more.

#FiveSpiceChicken

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/five-spice-chicken/ )

Ingredients
3 chicken thighs, skin on and bone in
2 tsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp clear honey
1/4 tsp ground black pepper
1.5 tsp Chinese five-spice powder
1 tbsp garlic, minced

Method
- Combine all the ingredients in a small bowl. Mix them well until they are thoroughly combined.
- Pat dry the chicken thighs with a paper towel.
- Rub the spice marinade all over the chicken in a large mixing bowl, making sure that the marinade is distributed evenly.
- Keep the seasoned chicken in the fridge for at least two hours.
- Preheat the oven to 190°C/375°F. Remove the marinated chicken from the fridge and let it come to room temperature before baking. 
- Next, line a roasting tray with a baking sheet, and place the chicken thighs with the skin side facing up on the tray. 
- Apply some olive oil to the chicken. Roast the chicken for 25-30 minutes or until it reaches an internal temperature of 74°C/165°F to ensure it is cooked. 
- Once cooked, let the chicken rest for a few minutes before serving to allow the juices to redistribute. 
- Garnish with chopped green onions (spring onion), and enjoy.



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