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Sticky Five-Spice Chicken

Sticky Five-Spice Chicken
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Cooking Temp 200  °C
Servings 4
Ingredients
  • 8 Chicken Thighs (Skin on and bone in (or not, your choice))
  • 4 tbsp Hoisin Sauce
  • 2 tsp Sesame Oil
  • 2 tbsp Clear Honey
  • 1.5 tsp Chinese Five-spice Powder
  • 1 tbsp Ginger (Grated)
  • 2 Garlic Cloves (Grated or Crushed)
  • 8 Spring Onions (Sliced)
  • 50 g Salted Peanuts
Instructions
  1. Put the chicken thighs in a suitable roasting dish and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger and garlic. Season with salt and pepper, pour over the chicken and toss to coat then cover with clingfilm and pop in the fridge to marinate for 2 hours, or overnight if you have time.
  2. When ready to cook, put the cook & crisp tray in the bottom position, add the chicken dish and set the Speedi to Bake/Roast at 200°c for 30 minutes, turning the chicken at least once and covering with foil or a silicone mat if it starts to brown too much. Stir through the peanuts and sprinkle the spring onions over the chicken then cook for a further 5 minutes, same setting and temperature.
  3. Divide your microwaved rice between 4 bowls, top with the chicken, spoon over some of the sauce, peanuts and spring onions, sprinkle with sesame seeds and tuck in!
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Nick-Jolliffe
Nick Jolliffe
Home Cook, Foodie, and Recipe Tinkerer

Nick Jolliffe is a self-proclaimed food enthusiast who loves nothing more than experimenting with new flavours and ingredients at home. With a passion for cooking that borders on obsession, Nick is always on the lookout for inspiration to create delicious, mouth-watering dishes to share with friends and family. When he's not busy scouring cookbooks or browsing food blogs, you can find him whipping up a storm in his kitchen, always eager to try out new recipes and techniques.