Festive golden five-spice chicken

Festive golden five-spice chicken

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(34 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
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  • 8 chicken thighs and 8 drumsticks, skin on
  • 3 spring onions, 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 cloves, 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.

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Comments, questions and tips

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21st Jan, 2012
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!
29th Sep, 2011
Cannot fault this simple recipe, My friends and family love it, will be making this again and again ......PERFECT.
27th Jul, 2011
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.
28th Apr, 2011
yummy yummy!!
14th Apr, 2011
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 .
19th Mar, 2011
Lush! Really simple to cook as well!
15th Mar, 2011
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
27th Feb, 2011
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.
19th Feb, 2011
This was absolutely delicious and my family raved about it. Extremely quick and easy to put together.
6th Feb, 2011
Amazing! I made it with bits of pork which I marinaded for about 5hours. It was ridiculously succulent and tasty!


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