Festive golden five-spice chicken

Festive golden five-spice chicken

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(33 ratings)

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

Easy

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
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Ingredients

  • 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
    Ginger

    Ginger

    jin-jer

    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

    Honey

    huh-nee

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

  • 4 tsp five spice powder

Method

  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.

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Comments, questions and tips

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okocha
22nd Jul, 2014
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
daviesx4
23rd Apr, 2014
5.05
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
9th Dec, 2013
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
7th Apr, 2013
4.05
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
27th Feb, 2013
5.05
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
2nd Sep, 2012
5.05
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
18th Jun, 2012
5.05
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
17th Apr, 2012
5.05
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
Dej
10th Apr, 2012
4.05
This is an amazing dish, although the flavour are a bit too strong for me
stephiecbrown
12th Feb, 2012
5.05
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!

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