Golden Five Spice Sticky Chicken
Indulge in the bold, aromatic flavors of Golden Five Spice Sticky Chicken, a show-stopping dish that marries crispy, golden-brown chicken thighs with a rich, glossy glaze. Infused with the warm, fragrant notes of Chinese five spice, honey, soy sauce, and hoisin, this recipe is a perfect balance of savory, sweet, and umami. The chicken is seared to perfection before simmering in a sticky marinade, delivering tender, flavorful results that cling to the bone. Topped with toasted sesame seeds and fresh green onions, this dish is as visually striking as it is delicious. Ready in just 50 minutes and perfect for weeknight dinners or special occasions, serve this irresistible chicken over steamed rice or alongside stir-fried vegetables for an unforgettable meal experience. Search no further for a five spice chicken recipe that's easy, satisfying, and packed with flavor!
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Ingredients
- 6 chicken thighs (skin-on, bone-in)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Chinese five spice powder
- 1 teaspoon cornstarch
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 teaspoon sesame oil
- 3 tablespoons water
- 2 green onions (sliced for garnish)
- 1 tablespoon sesame seeds (toasted)
- 2 tablespoons vegetable oil
Directions
Step 1
Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
Step 2
In a small bowl, whisk together the soy sauce, honey, hoisin sauce, rice vinegar, Chinese five spice powder, cornstarch, minced garlic, grated ginger, sesame oil, and water to form the marinade/glaze.
Step 3
Heat the vegetable oil in a large non-stick pan or skillet over medium heat. Once hot, place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip the thighs and sear the other side for another 4-5 minutes.
Step 4
Carefully remove excess oil from the pan, leaving about 1 tablespoon behind. Pour the prepared marinade over the chicken thighs, ensuring they are well-coated.
Step 5
Lower the heat to medium-low and cover the pan with a lid. Allow the chicken to cook for 20 minutes, flipping once halfway through to ensure even coating and cooking.
Step 6
After 20 minutes, remove the lid and increase the heat to medium. Let the sauce simmer and reduce for another 5 minutes, basting the chicken frequently with the sticky glaze. The sauce should thicken and cling to the chicken.
Step 7
Once the chicken is fully cooked (internal temperature reaches 165°F or 74°C), remove it from the pan and place it on a serving platter.
Step 8
Garnish the chicken with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or stir-fried vegetables for a complete meal.
Nutrition Facts
| Serving size | (878.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2051.6 |
| Total Fat 149.1g | 0% |
| Saturated Fat 35.6g | 0% |
| Polyunsaturated Fat 23.2g | |
| Cholesterol 481.0mg | 0% |
| Sodium 2678.4mg | 0% |
| Total Carbohydrate 62.2g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 44.5g | |
| Protein 117.1g | 0% |
| Vitamin D 78IU | 0% |
| Calcium 191.3mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1680.1mg | 0% |
Source of Calories