Description
This sweet and savory five-spice chicken is versatile and delicious. Grill, air fry, or bake. Serve with rice, noodles, or in a banh mi sandwich.
Ingredients
Scale
- 12 chicken thighs (bone-in, skin-on preferred)
- 1/2 cup oyster sauce
- 2 tablespoons light soy sauce
- 1/3 cup honey
- 1 teaspoon Chinese Five Spice Powder
- 1/2 teaspoon ground black pepper
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 1 tablespoon Shaoxing cooking wine
Instructions
- Prepare the Chicken Thighs: Cut the bone away from the meat just enough so that the chicken thighs lay flat and thin, but keep the bone attached. This will ensure even and quicker cooking without burning the honey in the marinade.
- Marinate: In a large mixing bowl, combine oyster sauce, soy sauce, honey, five-spice powder, ground black pepper, garlic, shallot, and cooking wine. Add the chicken thighs and coat them generously. Cover with plastic wrap and marinate for at least one hour or overnight in the fridge for better results.
- Prepare the Baking Sheet: Line a baking sheet with foil or parchment paper to reduce cleanup.
- Roast the Chicken: Place the chicken thighs skin-side down on a wire rack or roasting pan and cook at 400°F for 20 minutes. Flip and cook for another 20 minutes, until the internal temperature reaches 165°F. Baste with pan drippings for a beautiful shiny finish.
- Serve: Enjoy the chicken with steamed rice, vermicelli noodles, or in a Vietnamese bánh mì sandwich.
Notes
- If you are using boneless, skinless chicken thighs, reduce the cooking time to 30-35 minutes total.
- Grill on medium heat for about 8 minutes per side.
- Air fry in small batches at 360°F for about 25 minutes, flipping half way through.
- To ensure chicken is thoroughly cooked, make sure the internal temperature reaches 165°F.
- Prep Time: 1 hour, 10 minutes
- Cook Time: 40 minutes
- Category: side dish
- Method: Bake
- Cuisine: asian, vietnamese