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Chinese Five Spice Chicken

Delicious five-spiced chicken with crispy skin
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Servings 2 people


For the marinade

  • 600 g chicken thigh deboned, with skin
  • 1 tbsp hoisin sauce substitue: oyster sauce
  • 1 tbsp light soy sauce If you use dark soy it will acquire a deeper colour
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp Chinese five-spice powder

For basting

  • 1 tbsp honey
  • 1 tbsp light soy sauce

For garnish

  • 1 tbsp spring onions chopped
  • 1/2 tsp white sesame seeds


  • Combine the chicken marinade ingredients together and smother all over the chicken thigh pieces. Marinade for at least 30 mins, preferably overnight.
  • Preheat an oven to 180°C/350°F, and line an oven tray with foil to catch juices, and place chicken skin-side-up on a rack. There will be lots of juices dripping off as it cooks so you'd want to minimise the cleaning process after!
  • Oven bake for 10 mins, before basting it generously with the honey and soy combination, and continue to bake for another 5 minutes.
  • Switch the oven to the grill option for the last 5 mins to allow the skin to crisp up and brown. It should be sizzling by the end and you should be salivating, as I was!
  • Garnish with chopped spring onions and a sprinkle of sesame seeds.