Festive golden five-spice chicken

Festive golden five-spice chicken

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(33 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
394
protein
29g
carbs
9g
fat
26g
saturates
7g
fibre
1g
sugar
7g
salt
2.22g

Ingredients

  • 8 chicken thighs and 8 drumsticks, skin on
  • 3 spring onions, shredded, to finish

For the marinade

  • 4 tbsp groundnut oil
  • 6 garlic cloves, finely chopped
  • finger-length piece fresh root ginger, grated
  • 4 tbsp Shaohsing rice wine or dry sherry
  • 4 tbsp light soy sauce
  • 4 tbsp clear honey
  • 4 tsp five spice powder

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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.

Recipe from Good Food magazine, February 2009

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Comments

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riverdaze's picture
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Quite easy to prepare and tasted good.

I wondered if it might taste as good if you removed the chicken skin first. I don't eat the skin and it seemed a waste to lose all the coating when removing the skin.

I'll try it next time and report back!

rmmyatt's picture
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This went down a treat with the fiancee. He even took the left overs for lunch the next day. He doesn't eat meat off the bone, so I substituted the bone meat with chicken breast. I simply used a whole packet of chopped and prepared chicken breast from asda and then used the same quantities with all the ingredients mentioned above. I added a lot of chilli powder to the mixture on cooking as he likes some extra spice in his food. He liked it very much, I thought the taste seemed very strong. Depends on what kind of foods you like I suppose. All in all, he said to me quote 'this is a new favourite. not for all the time but once every few weeks it will be nice!'

jburton's picture
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ooops forgot to rate.

jburton's picture
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Wow these were amazing, i diddnt do the thighs as there were only two of us eating this, so i did 8 legs but diddnt change any quantaties in the marinade. Also i made in the oven Potato wedges that i had coated in olive oil, Cayenne pepper Paprika (Not smoked or hot) and black pepper, plus Barneys best-ever chunky guacamole (on this site) and Spicy cucmber wedges which are so easy, just Peel a cucumber and cut it into half, crosswise. Now cut each half into 4 sections lengthwise. Arrange the wedges on a plate. Sprinkle with a small amount of salt, cayenne, black pepper, ground, roasted cumin seeds or ground cumin which is what i used and lemon juice, these wre great dipped into Barneys gorgeous Guacamole.

rebeccat's picture
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Lovely, whole family loved it.

lizjones's picture
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This was absolutely delicious. I used a whole chicken, jointed, covered it with tin foil for the first 40 minutes & then removed the foil when I put the rest of the marinade over. The chicken was very moist, tender and full of flavour. The left overs made some very tasty sandwiches the next day too!

karenmooney's picture
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Not too keen on this. Simple to prepare but felt the flavours were a bit clawing and could only really eat a very small amount - very rich.

billtom's picture

Thought the garlic would be a bit overpowering but it was delicious and very easy to make because everything can be made beforehand. Had the gingery shitakke noodles with it. They were very tasty too! Definitely would make again.

glasgow's picture
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I thought this was lovely and I'll definately make it again although next time I'll cover with foil for part of the cooking as the chicken came out a little darker than I would have liked.

schizopear's picture
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i made this for chinese new year with the gingery shiitake noodles. it was very tasty. because i failed to read the recipe through beforehand i didn't have time to marinate the chicken but i slashed the thighs with a sharp knife and the flavours seemed to penetrate the meat well enough whilst cooking. i'd definitely try this one again.

dorsetfoodie's picture

Made this today, though didn't have the fresh ginger and ended up making homemade five spice powder, was very tasty indeed, even though it wasn't quite as per the recipe. Might try with bit of chilli next time too. I made veggie stir fry with some winter leaves out of the garden and shreeded cabbage and peppers. I would make again too.

poppychops's picture
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This is really one for the tastebuds. The only change I made was sweet sherry instead of dry - because that is all I had in, but it was still very tasty and I made a vegetable stir-fry to go with it.

mineke's picture
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This was wonderfull. Definately making this again.

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