Five Spice Chicken Recipe

I absolutely love this recipe because the marinade, with its blend of soy, oyster, hoisin, and five spice, delivers an explosion of umami and aromatic flavors that take these chicken thighs to the next level. Plus, the crispy skin and juicy interior make it feel like a homemade takeout meal, perfect for impressing friends at a laid-back dinner gathering.

My recipe for Five Spice Chicken is a harmonious mix of aromatic spices and savory sauces, making for a flavorful meal. I adore the way the blend of soy sauce, oyster sauce, and hoisin sauce works with the ginger and garlic.

The five spice powder adds a layer of depth, and the combination of sesame oil and honey creates a glaze that is as pretty as it is delicious.

Ingredients

Five Spice Powder:
A mixture of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.

Contributes an overall depth of flavor that blends sweet, sour, bitter, salty, and umami elements.

Chicken Thighs:
Rich in protein, juicy, textured, and flavored.

Healthy fats keep the dish moist.

Hoisin Sauce:
Often likened to barbecue sauce, it has a sweet and savory taste with a slight tang.

It adds an umami profile that’s often missing in vegetarian and vegan food.

Honey:
Sweetener from nature with a deep caramel taste that counterbalances the umami and zing.

Sesame Oil:
Oil with a nutty flavor that enhances the dish’s overall complexity while keeping it heart-healthy.

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons five spice powder
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. In a mixing bowl, combine the soy sauce, oyster sauce, hoisin sauce, five spice powder, sesame oil, honey, minced garlic, grated ginger, salt, and black pepper to create the marinade.

2. Ensure each chicken thigh is well coated with the marinade before you try and fit the thighs in the container. Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor, if you have the time.

3. Heat the oven to 400°F (200°C).

4. In a spacious oven-safe frying pan, heat some vegetable oil over medium to medium-high heat. When the oil is hot, add the chicken thighs, skin side down, and sear them until they’re golden brown, which should take about 5 minutes.

5. Turn the chicken thighs over, and move the skillet to the oven that has been preheated.

6. Cook in the oven for 25-30 minutes, or until the chicken is roasted through and juices run clear, with an internal temperature of 165°F (74°C).

7. Take the chicken from the oven and permit it to rest for several minutes.

8. If preferred, when the chicken is resting, return the skillet to the stovetop and place it over medium heat to reduce any pan juices for a sauce.

9. Place the chicken thighs on a serving platter and pour over any sauce that has reduced in the skillet.

10. Before serving, garnish with sliced green onions and sesame seeds. Enjoy!

Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Whisk or fork
4. Sharp knife
5. Grater or microplane
6. Cutting board
7. Container with a lid (for marinating)
8. Oven-safe frying pan or skillet
9. Tongs
10. Oven
11. Meat thermometer
12. Serving platter

FAQ

• What is five spice powder, and where can I find it?Five spice powder is a mixture of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. Most grocery stores or Asian markets will have it in their spice sections.
• Can I use boneless chicken instead of bone-in thighs?You can certainly use boneless thighs, but make sure to alter the cooking time since they will cook faster. Checking for doneness is a good idea to make sure you’re not undercooking anything.
• Is there a substitute for oyster sauce?You can use fish sauce or soy sauce in place of oyster sauce, but the flavor won’t be quite the same.
• How do I store leftovers?Any leftover chicken should be put into an airtight container and stored in the refrigerator where it can last for up to 3 days. Before it is served, the chicken must be reheated to a thoroughly hot temperature.
• Can I prepare the marinade in advance?Certainly! You can make the marinade as much as 24 hours in advance. Keep it stored in the refrigerator, then marinate the chicken just before cooking it for optimal flavor.
• What should I serve with Five Spice Chicken?Steamed jasmine rice or noodles along with sautéed vegetables like bok choy or broccoli make great accompaniments to this dish.
• Can this dish be made on a grill?Indeed, Five Spice Chicken can be cooked on a grill. Just ensure to grease the grill grates and pay close attention to the chicken to avoid sticking or burning it.

Substitutions and Variations

2 tablespoons soy sauce; for a gluten-free option, substitute with tamari.
1 tablespoon oyster sauce: for a vegetarian alternative, replace with mushroom sauce.
1 tablespoon hoisin sauce: use instead a mix of barbecue sauce and a pinch of Chinese five spice powder.
Two teaspoons of five-spice powder: substitute with a mix of 1/2 teaspoon each of cinnamon, cloves, fennel seeds, star anise, and ground Sichuan peppercorn (to taste).
1 tablespoon honey: use maple syrup or agave syrup for a vegan alternative.

Pro Tips

1. Marinating Time For maximum flavor, marinate the chicken thighs overnight. This allows the spices and aromatics to fully penetrate the meat, resulting in a more flavorful dish.

2. Dry the Skin Before searing, pat the chicken thighs dry with a paper towel. This helps achieve a crispier skin during the initial searing process.

3. Sear Properly Ensure the oil is sufficiently hot before adding the chicken thighs skin-side down. A hot oil sear will create a beautiful golden crust on the skin.

4. Use a Meat Thermometer To avoid overcooking, use an instant-read meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh.

5. Rest the Chicken Allow the chicken to rest for about 5-10 minutes after removing it from the oven. This helps the juices redistribute within the meat, keeping it moist and tender.