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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sticky Chinese Five Spice Chicken

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Glossy, sticky, sweet… this simple marinade turns everyday, oven-baked chicken into what dreams are made of. To amp up the flavour even more, leave it overnight so soak up all that goodness. Gorgeous!

WATCH THIS RECIPE

STICKY CHINESE FIVE SPICE CHICKEN

PREP TIME

10 minutes + marinating

COOK TIME

15 minutes

SERVES

4

Ingredients

4 skin-on, boneless chicken thighs (or any skin-on chicken pieces)

3 tbsp hoisin

2 tbsp honey

1 tbsp oyster sauce

1 tbsp dark soy sauce

3 garlic cloves, finely grated

2 tsp Homemade Chinese Five Spice (you can use store-bought too)

400g Chinese broccoli (gai larn)

steamed rice to serve

 

Basting Sauce:

2 tbsp honey

1 tbsp dark soy sauce

Steps

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 2 hours and up to overnight.

Preheat oven to 180°C/356°F (fan-forced).

Line a large baking tray or roasting dish with foil. Top with a baking rack. Place the chicken pieces onto the baking rack. Cook in the oven for 10 minutes.

While the chicken is cooking, steam the Chinese broccoli in a bamboo steamer. Or alternatively, place the broccoli in a microwave safe bowl, add a ¼ cup water. Then cover with cling film and microwave on high for 2 minutes. Leave covered until ready to serve.

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Mix the basting sauce ingredients together in a small bowl.

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Remove the chicken from the oven and brush the top of the pieces with the basting sauce. Place back into the oven to cook for a further 5 minutes or until cooked through.

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Serve with steamed Chinese broccoli and rice.

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