Golden Five-Spice Sticky Chicken

Yummm! I'm still eating this meal right now but I had to pause to review this! I cut the recipe in half and marinated the drumsticks for about 3-4 hours, using olive oil since I didn't have peanut oil. The chicken is so tender! It's been a while since I've used five spice powder, and the flavours are just wonderful. Forgot to add - I ended boiling the reserved marinade down on the stove first, before adding it back to the chicken for the rest of the cooking time. This really helped thicken the sauce and made a really nice glaze for the chicken. This'll definitely be made again. Thanks!

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I marinated the chicken thighs overnight. The marinade is great. The chicken was so tasty. I cooked it in the oven with the marinade. Thanks Noo :) Made for PRMR tag game

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Simple and tasty, this chicken dish delivers! I used boneless skinless breasts, as I keep them on hand, and marinated for only the minimum time. The flavor comes through, even without a long time for marinating. I will tuck this one away for when I'm short on time. Made for the Best of 2010 tag game. Thanks so much for sharing, Noo!

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This is a fantastic chicken dish! I used skinless, boneless chicken thighs and the flavour was great! I marinated for 5 hours; the dish is super easy to put together and great for make-ahead dinners. I served with basmati rice and steamed broccoli. Easy clean up if you follow the advice and line the tray with foil.

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More than 5 Stars! I broke the rules and made this with boneless skinless thighs, since I'm on a diet and really can't have the fat from the skin. Drained the fat after the first 35 minutes of baking, and then topped with the remaining marinade. I didn't really get a glaze, but that may because I didn't have the fat from the skin. The taste is wonderful. A keeper of a recipe. So glad I tried this! Thanks for sharing!

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I followed this recipe as listed with amazing results. This is so tasty. Thanks so much for sharing your recipe, It has been added to our regular rotation.

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This was great. I followed your directions exactly. I left it in the marinade for about 8 hours. The flavors go together so well. Made for PRMR.

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If DH and I could rate this recipe 10 stars, we would! This chicken was incredible! It turned out juicy and rich with flavor. DH and I both ate every last morsel and were not ashamed to also gnaw every last nibblet from the bones, licking our fingers happily afterwards. The only variations I made were scaling down the recipe to serve two, using chicken quarters instead of separate thighs and drumsticks--and catering the seasonings to our taste. Since DH can't stand anise or fennel, I omitted these two seasonings from my spice mixture (which I suppose wouldn't be authentic Chinese five-spicey). DH and I thought the ginger added just the right accent to the dish. Thanks for sharing this fantastic recipe! (Made for AUS/NZ Recipe Swap #34)

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Delicious! The chicken was very flavorful and tender. I marinated the chicken for about 4 hours. I did substitute chicken breasts because my family prefers white meat. I served it with brown rice and Recipe #251733. Thank you for the recipe. Made for Please Review My Recipe Tag game.

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I made half of the marinade since there were only 6 pieces of chicken. It was enough to cover the chicken perfectly. After roasting for 40 minutes I poured off the grease from the pan then poured the remaining marinade over. Even with this method the marinade did not get sticky. I think a person may want to reduce the marinade on the stove top then add it to the chicken during the last 20 minutes of baking. The chicken came out tender with a nice reddish brown color to it. This was my second time of using the five-spice, I think it is a spice you need to get use to. I will make this recipe again as it is really easy to fix. Thank you for posting. Made for *Zaar Cookbook Tag 2009* game.

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VERY yummy. I marinaded the chicken all day ( used 2 thighs and 2 drums) I only had a mushroom soya sauce and used veg oil and only 4 HUGE garlic cloves.At first I thought the garlic was very strong but with cooking it mellowed wonderfully. You will need a napkin LOL Made for 1,2,3 Hit Wonders

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Loved it and so did everyone. The kids are already asking me to make it again.

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I love 5 spice seasoning so when I saw this recipe I had to try. I used chicken breast because my family doesn't like the dark meat and it was just delish. Served with rice and vege and there was nothing left but empty dishes to wash. Thanks for a great addition to my chicken recipe collection.

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My kids fought over the last piece of chicken, so I will be doubling the recipe next time! My little one, who is a really fussy eater, cried when he thought it was all gone. I gave him a piece and he was happy as a clam! I loved the combination of Asian flavors and this has been added to my rotation for something different to make that my kids and I both enjoy!

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O'kay I used a whole chicken (about 2K) which I quartered and marinated about 9 hours. Initially cook in a lined baking tray for 30 minutes and then poured the marinade over and cooked for a further 30 minutes. Didn't end up with a sticky sauce but that is o'kay for the sauce over the moist chicken and the rice was absolutely delicious and the DH compared it to my Sate Chicken but just different and thoroughly enjoyed by all. The pic is my portion (breast with wing) and I was battling to get through it in the end, ate just over half with rice and steamed veg. Thank you Noo, made for Photo Tag, Spring.

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