Festive golden five-spice chicken

Festive golden five-spice chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins Plus marinating


Serves 8
Chinese five-spice gives this chicken a wonderfully warm, aromatic flavour that adults and children will love

Nutrition and extra info

Nutrition: per serving

  • kcal394
  • fat26g
  • saturates7g
  • carbs9g
  • sugars7g
  • fibre1g
  • protein29g
  • salt2.22g
Save to My Good Food
Please sign in or register to save recipes.


  • 8 chicken thigh and 8 drumsticks, skin on
  • 3 spring onion, shredded, to finish
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the marinade

  • 4 tbsp groundnut oil
  • 6 garlic clove, finely chopped
  • finger-length piece fresh root ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp Shaohsing rice wine or dry sherry
  • 4 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 4 tsp five spice powder


  1. Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.

  2. Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (34)

okocha's picture

Having read some of the other comments I only used 3 tablespoonfuls of the rice wine, soy sauce and oil and it was still very wet to begin with. I used hazelnut oil instead of groundnut due to allergies in the family. I also used chicken fillets so I cooked it for twenty minutes covered in foil then another twenty uncovered the chicken was mouthwatering. It went down well with most of my family, I will cook it again.

daviesx4's picture

Very easy receipe with great flavours, tender chicken...we loved it and would cook again. I served ours with a green salad and wild rice, and chopped red chilli.

hebblethwaite's picture

This was very popular this evening. I'd made it for the adults and cooked sausages for the children but they made a bee line for the chicken and all wanted seconds/thirds as it was so delicious. Will definitely make again - though next time (a) with lots less oil as I don't think it needs amount of oil stated in recipe above and (b) only 2 tsp chinese 5 spice as this seemed to give it plenty of taste.

pjrome's picture

Sooo easy and very yummy. I added the zest and juice of a lime and a little freshly chopped chilli and served them with garlicky spinach. Went down well with everyone - nothing left! Would do again but use much less oil.

stickyduck's picture

Ridiculously delicious. There are few dishes that give the same taste experience; the honey and five spice work so well together. A firm favourite, wouldn't hesitate to serve to guests!

jenny2211's picture

I love this recipe it feels really wintery. I use chicken breast instead of thigh and drumsticks to make it more of a meal served with a plain jacket potato and veg

mirandaroberts's picture

We made this for our family using de-skinned, de-boned chicken thigh fillets, reducing the cooking time to 30 minutes, and it was delicious. We served it with plain boiled basmati rice and some stir-fried pak choi with garlic.

My mother felt it needed a little more soy sauce added on serving, and my brother felt some finely chopped fresh chilli would have gone nicely (I think he's right), but we all agreed this version was excellent. The only thing I will definitely change next time is to use a bit less oil, maybe just 2tbsp rather than 4.

jobarrett's picture

I halved the recipe for 7 thighs. The cooking time of 40 mins and then another 30 is too long. The thighs weren't dry but could have been more moist.

Dej's picture

This is an amazing dish, although the flavour are a bit too strong for me

stephiecbrown's picture

Made this using the recipe above but only half the quantity of five spice as it seemed quite a strong flavour. Like many others I served it with vegetable stir fry. Delicious, cant wait to make again!

summerpud's picture

I made this before Christmas when you are eating what is in there ready to top up with Christmas goodies.
I only had 3 thighs, but had 3 slices of lean belly pork. I cut each slice into 4 and left to marinate over night.
I cook covered with foil for 1 hours, the removed foil to get some colour. I served it with a veg stir fry yum!

leegee's picture

Cannot fault this simple recipe, My friends and family love it, will be making this again and again ......PERFECT.

d41d0y's picture

Gorgeous! Will make over and over again. I had no sherry so used port, no detrimental effect. Also substituted one of the groundnut oil tbsps for sesame oil. I served it with egg fried rice that had spinach and green beans mixed in.

tracypickle's picture

yummy yummy!!

jilly27's picture

This was very easy to make and tasty. I seemed to have quite a lot of marinade left when cooked so I used it on the stir fried vegetables I made with it - delicious.The chicken wasn't as sticky as I expected but it didn't detract from the flavour or enjoyment of the dish .

dansreptilepage's picture

Lush! Really simple to cook as well!

1seggy1's picture

This is a very tast dish that i have passed on to many people who have equally enjoyed it and all the fantastic flavours, and its easy to make and perfect

lockheart's picture

i should have loved this. sadly... i really really didn't. flavours way waaaaaaaay too strong. just the smell of it cooking made me feel sick. i certainly won't be making this again.

blkswandes's picture

This was absolutely delicious and my family raved about it. Extremely quick and easy to put together.

kiisudankan's picture

Amazing! I made it with bits of pork which I marinaded for about 5hours. It was ridiculously succulent and tasty!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…