Chinese 5 Spice Chicken Recipe
User Reviews
4.9
Chinese 5 Spice Chicken Recipe
Description
The Chinese 5 Spice Chicken Recipe begins with marinating chicken thighs in dark soy sauce, sesame oil, finely minced garlic, and five-spice powder, which infuses the meat with characteristic aromatic warmth and umami depth. Dark soy sauce adds color and a slightly sweet soy flavor to the marinade.
Cooking the chicken skin side down in a hot pan crisps the skin while keeping the interior tender. Removing excess fat ensures a cleaner finish. The glaze made of honey, dark soy sauce, and rice vinegar is brushed on multiple times, adding a glossy, sticky coating that balances sweet, savory, and tangy notes. The chicken finishes cooking in the glaze, resulting in a richly flavored dish highlighted by subtle sweetness and the five-spice aroma.
Typically garnished with sesame seeds and sliced green onions, the chicken pairs well with steamed rice or stir-fried vegetables. Using dark soy sauce enhances color and sweetness, but if only regular soy sauce is available, it can be substituted with the note that the chicken will be lighter in color.
Ingredients
- 2 tablespoons dark soy sauce see notes
- 1 tablespoon sesame oil
- 1 tablespoon Chinese five-spice
- 1 clove garlic finely minced
- 8 chicken thigh boneless
- 1 tablespoon neutral cooking oil generic cooking oil
- sesame seed to serve, green onion sliced, or chives
- green onion to serve, green onion sliced, or chives
The Glaze
- 2 tablespoons honey
- 1 tablespoon dark soy sauce see notes
- 1 tablespoon rice vinegar
Instructions
- Mix the soy sauce, sesame oil, 5 spice, and garlic in a medium-sized baking dish. Add the chicken thighs and mix well so that they're all lightly coated in the marinade. Cover the bowl and let it marinate in your fridge for at least 30 minutes - or up to 24 hours.
- While the chicken is marinating, prepare the glaze. In a small bowl, mix the honey, soy sauce, and rice vinegar.
- Heat the oil in a large, non-stick pan over medium-high heat. Add the chicken thighs skin side down and cook until the skin is crispy and the thighs are mostly cooked through.
- Drain the fat from the pan. (If there is a lot, you might find it easier to remove the chicken and drain the fat into a bowl.) Flip the chicken thighs over and baste the tops with the glaze. Continue to cook the chicken, basting it a few more times, for 5 minutes, or until it is fully cooked. If there is any glaze left, pour it over top of the chicken.
- Serve the 5 spice chicken with some sesame seeds and sliced green onions over top.
Notes
- Dark soy sauce is thicker and sweeter than regular soy sauce; if unavailable, regular soy sauce can be used but will yield a lighter color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 2 skinless chicken thighs | |
| Calories | 378kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 45g | 90% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 215mg | 72% |
| Sodium | 976mg | 41% |
| Potassium | 614mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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