This deliciously sticky roast chicken is the perfect blend of salty and sweet, and off serious epic vibes… this is one easy recipe for busy weeknights!
3 tbsp hoisin
2 tbsp honey
1 tbsp oyster sauce
1 tbsp dark soy sauce
3 garlic cloves, chopped
2 tsp Homemade Chinese Five Spice (you can use store-bought too)
4 skin-on, bone-in chicken thighs (or any skin-on chicken pieces)
Quick cucumber & chilli pickle
2 long red chillies
4 spring onions (scallions)
1 tbsp caster (superfine) sugar
1 tbsp white vinegar
1 tsp sea salt
In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 10 minutes, although 1 hour is best (or overnight if you have the time).
Preheat oven to 180°C/356°F (fan-forced).
Line a large baking tray or roasting dish with foil. Top with a baking rack and place the chicken pieces onto the rack (make sure you keep the marinade for later). Pour a little water on to the foil to help prevent any marinade dripping on to the foil and burning.
Transfer tray to the oven and cook, removing every 10 minutes and basting with the reserved marinade, for around 30 minutes or so until the chicken is cooked through.
Meanwhile, to make the cucumber and chilli pickle, cut the cucumber into bite-sized chunks and transfer to a bowl. Roughly slice the red chillies and the spring onions, then add those to the cucumber. Add sugar, vinegar and salt, then mix well to combine everything. Set aside to do its thing.
Once the chicken is cooked, transfer pieces to a large serving plate and spoon over the pickle.
– This would taste equally delicious served with steamed rice.