Golden Five Spice Sticky Chicken Recipes

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GOLDEN FIVE SPICE CHICKEN



Golden Five Spice Chicken image

Five spice gives this chicken a wonderfully warm aromatic flavor that adults and children will love. Time does not include marinating.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

8 chicken thighs, skin on
8 chicken drumsticks, skin on
3 scallions, shredded
4 tablespoons peanut oil
6 garlic cloves, finely chopped
2 teaspoons gingerroot, grated
4 tablespoons rice wine or 4 tablespoons sherry wine
4 tablespoons light soy sauce
4 tablespoons honey
4 tablespoons five-spice powder

Steps:

  • Whisk together the marinade ingredients, put the chicken into a dish then pour over the marinade and mix to coat. Cover then chill for at least 20 minutes or up to a day if you have time.
  • Heat the oven to 350F and lift the chicken out of the marinade into a roasting tin. Roast for 40 minutes, pour over the remaining marinade then cook for a further 30 minutes until golden and sticky.
  • Sprinkle with the scallion and serve.

Nutrition Facts : Calories 428.2, Fat 27.5, SaturatedFat 7, Cholesterol 138.1, Sodium 636.7, Carbohydrate 10.8, Fiber 0.3, Sugar 8.9, Protein 31.6

GOLDEN FIVE-SPICE STICKY CHICKEN



Golden Five-Spice Sticky Chicken image

Make and share this Golden Five-Spice Sticky Chicken recipe from Food.com.

Provided by Noo8820

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

8 chicken thighs, skin on
8 chicken drumsticks, skin on
4 tablespoons peanut oil
6 garlic cloves, finely chopped
finger length piece fresh ginger, grated
4 tablespoons shaohsing rice wine or 4 tablespoons dry sherry
4 tablespoons light soy sauce
4 tablespoons clear honey
4 teaspoons five-spice powder

Steps:

  • Whisk together the marinade ingredients.
  • Put the chicken into a dish, then pour over the marinade, mixing to coat it.
  • Cover and then chill for at least 20 minutes or up to 24 hours if you have time.
  • Heat the oven to 180/160/Gas 4. Lift the chicken out of the marinade into a roasting tin (I recommend you line it with foil). Roast for 40 minutes, then pour over the remaining marinade and cook for a further 30 minutes until golden and sticky.

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