Sticky Chinese 5 Spice Chicken
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This Sticky Chinese 5 Spice Chicken is pure happiness. It's marinated in Chinese 5-spice, cooked in a pan, and then drenched in a sweet and sticky glaze. It's easy to make, full of delicious flavor and takes only 30 minutes to make.
You guys, that glaze! Ooooeeeeeii who else is jumping up and down with sweet and sticky 5 Spice Chicken happiness?
Oh, baby, it is rockin' my whole world right now. It's marinated in some Chinese 5-spice and a few other Asian-style flavors, cooked until tender then dredged in the most delish sweet and sticky sauce. This is what chicken dreams are made of.
Want to know what else is awesome about this 5 Spice Chicken? It is crazy quick and easy to make.
How to make Chinese 5 Spice Chicken
- Put the chicken and marinade ingredients in a bowl and mix them around. Pop them in your fridge then go relax. (If you have to eat NOW skip the relaxing part.)
- Put the chicken in the pan. Make the quick glaze.
- Put some rice on the stove and some veggies on a tray in your oven.
- Toss the chicken in the glaze and …
- EAT!
See how easy that was?
I didn't include making veggies and rice in the recipe but I figured you'd want to turn the 5 spice chicken into a whole meal. 🙂
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More Delicious Asian Chicken Recipes:
- Asian Chicken Sheet Pan Dinner
- Crispy Sesame Chicken Asian Salad Bowl
- Spicy Kung Pao Chicken
- Baked Sesame Orange Chicken
- Tangy Sesame Lemon Chicken
Chinese 5 Spice Chicken Recipe
Ingredients
- 2 tablespoons dark soy sauce (see notes)
- 1 tablespoon sesame oil
- 1 tablespoon Chinese 5-spice
- 1 clove garlic (finely minced)
- 8 boneless chicken thighs
- 1 tablespoon cooking oil
- Sesame seeds and sliced green onions or chives (to serve)
The Glaze
- 2 tablespoons honey
- 1 tablespoon dark soy sauce (see notes)
- 1 tablespoon rice vinegar
Instructions
- Mix the soy sauce, sesame oil, 5 spice, and garlic in a medium-sized baking dish. Add the chicken thighs and mix well so that they're all lightly coated in the marinade. Cover the bowl and let it marinate in your fridge for at least 30 minutes – or up to 24 hours.1 tablespoon Chinese 5-spice, 2 tablespoons dark soy sauce, 1 clove garlic, 8 boneless chicken thighs, 1 tablespoon sesame oil
- While the chicken is marinating, prepare the glaze. In a small bowl, mix the honey, soy sauce, and rice vinegar.1 tablespoon rice vinegar, 2 tablespoons honey, 1 tablespoon dark soy sauce
- Heat the oil in a large, non-stick pan over medium-high heat. Add the chicken thighs skin side down and cook until the skin is crispy and the thighs are mostly cooked through.1 tablespoon cooking oil
- Drain the fat from the pan. (If there is a lot, you might find it easier to remove the chicken and drain the fat into a bowl.) Flip the chicken thighs over and baste the tops with the glaze. Continue to cook the chicken, basting it a few more times, for 5 minutes, or until it is fully cooked. If there is any glaze left, pour it over top of the chicken.
- Serve the 5 spice chicken with some sesame seeds and sliced green onions over top.Sesame seeds and sliced green onions or chives
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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